ROCKY  MOUNTAIN 
COOK  BOOK 


For  Bigfi  fllime  noting 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 


LIBRARY 


. 


THE  ROCKY  MOUNTAIN 

COOK  BOOK 

For  High  Altitude  Cooking. 


BY  CAROLINE  TRASK  NORTON 

Graduate  of  the  Boston  School  of  Domestic  Science. 

Formerly  Tetcher  of  Cooking  at  the  School 

of  Domestic  Science,  Denver,  Colo. 


This  Book  is  adapted  to  cooking  in  both  high  and  low 

altitudes.     All  the  receipts  given  have  been 

thoroughly  tried  by  the  author. 


Edited  and  Published  by 
CAROLINE    TRASK    NORTON 

661  Humboldt  St.,  Denver,  Colo. 


COPYRIGHT,  1903, 

BY  CAROLINE  TRASK  NORTON, 


THIRD  EDITION 
COPYRIGHT,  1918. 


THE  W.    f.   ROBINSON   PRINTINO  CO. 
DENVER.  COLO. 


AGRIC. 
LIBRARY 


This  book  is  dedicated  to  my  Denver  friends,  whose  words 
of  encouragement  and  appreciation  have  so  greatly  aided  me 
during  my  two  years  of  work  with  them. 


PREFACE 

In  publishing  the  third  edition  the  author  has  added  many 
more  pages,  and  wholly  reconstructed  it,  profiting  by  the 
experience  gained  from  the  previous  editions. 

Knowing  the  difficulty  of  cooking  in  a  high  altitude  the  au- 
thor, in  this  book,  has  endeavored  to  give  the  public  the  benefit 
obtained  from  teaching  and  housekeeping  in  Denver,  making 
high  altitude  cooking  a  special  study.  Water  boils  at  sea  level 
at  212°.  In  Denver,  where  the  air  is  much  lighter,it  boils  at  202° . 
Therefore,  it  does  not  reach  as  great  a  heat  and  boiling  requires 
a  longer  time.  It  has  been  the  wish  to  make  the  recipes 
practical  and  easily  followed  by  the  most  inexperienced  cooks. 
She  has  not  attempted  giving  much  information  on  chemistry 
and  food  values,  leaving  that  for  the  cooking  schools.  No 
girl's  education  is  complete  without  such  a  course.  An  intel- 
ligent knowledge  of  cooking  will  enable  them  to  feed  their 
family  with  less  expense  and  giving  them  the  variety  the 
family  requires. 

Food  for  invalids  should  be  selected  and  cooked  with  the 
greatest  care.  A  chapter  is  devoted  to  that  kind  of  cooking. 
Scientific  cooking  should  fill  an  important  part  in  the  training 
of  a  nurse. 

The  desire  of  the  author  will  be  obtained  if  the  book 
proves  helpful  to  all  who  use  it  and  inspires  them  with  the 
wish  for  more  knowledge  in  the  art  of  cooking. 


M3618Q6 


GENERAL  RULES. 


Be  correct  in  measurements  for  perfect  results. 

All  measurements  level  excepting  baking  powder,  which  is 
measured  rounding  with  the  side  of  the  can. 

Sift  flour  before  measuring. 

Use  a  standard  measuring  cup. 

Scald  milk  over  hot  water. 

Cook  vegetables  in  freshly  boiled  salted  water. 

To   butter   crumbs — one  tablespoonful   of  melted   butter 
mixed  with  two  tablespoonfuls  of  crumbs. 

To  extract  the  juice  from  onions,  cut  across  the  grain, 
cutting  in  halves  and  grate. 


TABLE  OF  CONTENTS. 


Page 

Breads    9 

Breads  with  Baking  Powder  20 

Griddle  Cakes    26 

Cereals   29 

Soups    30 

Cream  Soups  39 

Summer  Soups    47 

Fruit  Soups 47 

Fish   49 

Shell  Fish  57 

Lobsters  64 

Meats    67 

Pork   77 

Mutton  and  Lamb  82 

Veal    87 

Poultry    94 

Game   108 

Entrees    114 

Fritters    138 

Vegetables   141 

Sauces    169 

Puddings  and  Ice  Cream  Sauces 180 

Cheese  Dishes  186 

Salads    191 

Eggs  215 

Sandwiches    225 

Canapes   231 

Pastry    234 

Hot  Puddings   244 

Cold  Desserts  264 

Frozen   Desserts    282 

Sherbets    ,                                       283 


8  TABLE  OF  CONTENTS. 

Page 

Punches 286 

Ice  Creams   289 

Sauces  for  Ice  Cream 296 

Mousses    298 

Parfaits  299 

Cakes    304 

Fillings  for  Layer  Cake 329 

Icings  for  Cakes  332 

Gingerbread,  Doughnuts,  Cookies  and  Cream  Puffs 335 

Compotes,  Preserving,  Jellies  and  Pickles 339 

Preserving   341 

Canning    344 

Jams  or  Marmalades  346 

Jellies 347 

Pickles    348 

Candies    355 

Beverages    359 

Invalid  Cookery   _ 366 


BREADS. 


All    measurements    level,    with    the    exception    of    baking 
powder,  which  is  measured  rounding  with  the  side  of  the  can. 
Sift  flour  before  measuring. 


One-half  the  amount  of  yeast  can  be  used  in  the 
following  receipts  if  preferred,  allowing  more  time. 
In  all  of  the  receipts  given  for  bread  or  rolls  with  the 
amount  of  yeast  used  the  bread  or  rolls  can  be  started 
in  the  morning  and  finished  by  noon. 

ROMAN  WAR  BREAD. 

Put  in  a  mixing  bowl  two  cups  of  Roman  meal, 
one  cup  of  graham  meal,  and  one-half  cup  of  white 
flour,  two  teaspoonfuls  of  salt.  Pour  over  it  two  cups 
of  scalded  milk,  or  half  potato,  or  rice  water,  hot. 
Add  one  yeast  cake  that  has  been  dissolved  in  a  half 
cup  of  lukewarm  water.  Beat  thoroughly  for  a  few 
minutes,  put  in  a  warm  place  to  rise  over  night;  in 
the  morning  add  enough  white  flour  to  knead.  After 
a  thorough  kneading,  set  to  rise  well  covered,  until 
double  the  bulk.  Make  out  in  loaves,  let  rise  again 
twice  the  size,  bake  one  hour.  This  amount  will  make 
two  loaves  of  bread  and  a  pan  of  biscuits. 

WAR  CORN  MEAL  BREAD. 

Into  a  sauce  pan  put  one  cup  of  milk  and  one  cup 
of  water  that  potatoes  or  rice  have  been  boiled  in. 
Add  one  cup  of  water.  Let  this  come  to  a  boil,  adding 
two  teaspoonfuls  of  salt,  one  tablespoonful  of  sugar. 
Then  stir  in  one  cup  of  yellow  corn  meal,  cook  for 
five  minutes,  stirring,  dissolve  one  yeast  cake  in  half 


10  ROCKY  MOUNTAIN  COOK  BOOK. 

a  cup  of  lukewarm  water.  When  the  corn  meal  mix- 
ture is  cool  add  the  dissolved  yeast,  cover,  set  in  a 
warm  place  to  rise  over  night. 

In  the  morning  stir  in  one  cup  of  corn  meal,  one 
of  whole  wheat  flour,  and  one-half  cup  of  white  flour, 
if  needed.  Take  out  on  the  board,  knead  until 
bubbly,  let  rise  double  the  bulk,  make  into  loaves,  let 
rise  double  the  bulk  again.  Bake  one  hour  in  mod- 
erate oven. 


MILK  BREAD. 


2  cups  of  milk  (scalded). 

1  cake  of  compressed 
yeast,  dissolved  in  half 
a  cup  of  lukewarm 
water. 


2  teaspoonfuls  salt. 
1  tablespoonful  of  sugar. 
Flour  enough  to  make  a  stiff 
dough — 6  or  7  cups. 


Pour  the  hot  milk  over  the  sugar  and  salt.  When 
cool  add  the  dissolved  yeast  cake,  then  with  a  knife 
cut  in  the  flour  and  knead  for  twenty  minutes.  Put 
in  a  warm  place  to  rise.  When  risen  twice  the  bulk, 
cut  down  and  let  rise  again.  Make  out  in  two  loaves 
and  a  pan  of  biscuits,  rise  double  the  bulk  in  the  pan. 
Bake  the  bread  forty-five  minutes. 


MILK  BREAD  (With  Sponge). 

Pour  two  cups  of  scalded  milk  onto  one  table- 
spoonful  of  sugar,  two  teaspoonfuls  of  salt.  When 
cool  add  one  yeast  cake  dissolved  in  one-half  cup  of 
lukewarm  water.  Stir  in  three  cups  of  flour,  beat 
well.  Let  rise  until  light  and  bubbly,  about  an  hour, 
then  add  enough  flour  to  knead,  and  knead  twenty 
minutes.  Let  rise  and  bake  the  same  as  milk  bread. 


BREADS.  11 

WATER  BREAD. 


2  tablespoonfuls  butter. 
2  teaspoonfuls  salt. 


2  cups  boiling  water. 
1  yeast  cake. 


1  tablespoonful  sugar. 

Put  butter,  sugar  and  salt  in  mixing  bowl,  add  the 
boiling  water;  when  cool  add  dissolved  yeast  cake, 
then  put  in  enough  flour  to  knead.  Knead  and  let  rise 
the  same  as  directed  for  milk  bread. 

CHEESE   BREAD. 

Stir  one  cup  of  grated  cheese  in  a  sponge  for  two 
loaves  of  bread,  mix  and  make  the  same  as  any  of  the 
above  rules  for  bread. 

DATE    BREAD. 


1  cup  of  milk. 

y2  cake  compressed  yeast 

%  cup  of  milk. 

1  teaspoonful  salt. 


14  cup  of  molasses. 

1  cup  of  dates. 

2  cups  of  whole  wheat  flour 

and  white  flour  to  knead. 


The  milk  is  scalded  and  cooled.  Mix  the  yeast 
with  the  one-fourth  cup  of  milk.  Add  the  rest  of  the 
milk  with  the  salt,  molasses  and  dates,  chopped  rather 
coarse.  Then  stir  in  the  flour.  At  first  put  in  two 
cups  of  whole  wheat  flour  then  add  as  much  more  as 
is  required.  When  double  in  bulk  shape  into  a  loaf 
and  when  again  light  raise  and  bake  one  hour. 

WALNUT  BREAD. 

Stir  one  cup  of  chopped  walnuts  in  a  sponge  for 
two  loaves  of  bread,  and  proceed  as  above.  Either 
of  these  two  breads  are  good  to  serve  with  salads  or 
Dutch  luncheon. 


12  ROCKY  MOUNTAIN  COOK  BOOK. 

WHOLE  WHEAT  BREAD. 


2  cups  of  milk  scalded. 

1  tablespoonful  sugar. 

2  teaspoonfuls  salt. 


1  cup  white  flour. 
5  or  6  cups  of  whole  wheat 
flour,  or  enough  to  knead. 


1  yeast  cake. 
Make  the  same  as  milk  bread  with  sponge. 

GRAHAM  BREAD. 

Make  the  same  as  whole  wheat  bread,  using  one 
cup  of  flour  and  the  rest  graham. 

Graham  is  not  as  nutritious  as  whole  wheat. 

BRAN  BREAD. 

Soften  half  cake  of  compressed  yeast  in  one  cup 
and  a  half  of  water.  Add  one  cup  and  a  half  of 
scalded  and  cooled  milk.  Add  also  one  tablespoonful 
of  shortening  and  teaspoonful  of  salt.  Two  table- 
spoonfuls  of  molasses.  Two  cups  of  bran  and  three 
cups  of  white  flour.  (One  of  Graham  and  two  of 
white  flour  may  be  used.)  Mix  all  together  thor- 
oughly and  turn  into  two  bread  pans.  When  light 
bake  about  sixty  minutes. 

RYE  BREAD. 

Rye  bread  may  be  made  the  same  as  whole  wheat, 
using  two  tablespoonfuls  of  molasses  in  place  of  the 
sugar,  if  preferred. 

ROLLED  OATS  BREAD. 

Pour  two  cups  of  scalded  milk  over  two  cups  of 
rolled  oats,  two  tablespoonfuls  of  molasses,  one  tea- 
spoonful  of  salt,  and  one  teaspoonful  of  butter.  Dis- 
solve one  yeast  cake  in  half  a  cup  of  lukewarm  water. 


BREADS.  13 


When  cool  add  the  yeast,  and  flour  enough  so  the 
dough  will  drop  from  the  spoon.  Let  rise  double  the 
size,  cut  down  and  let  rise  again  the  same ;  then  put  in 
small  pans,  let  rise  slowly  twice  the  size,  and  bake  for 
forty-five  minutes. 


NUT  BREAD. 


1    beaten  egg. 


1  scant  cup  of  nuts. 
1  teaspoonful  of  salt. 
iyg  cups  of  flour. 


%  cup  of  sugar. 

1  cup  of  milk. 

2  teaspoonfuls  of  baking 

powder. 

Mix  well  and  pour  in  pan.     Let  remain  one-half 
hour.    Then  bake  three-quarters  of  an  hour. 

PARKER  HOUSE  ROLLS. 


2  cups  scalded  milk. 
4  tablespoonfuls  butter. 
2  teaspoonfuls  salt. 


2  tablespoonfuls  sugar. 
1  yeast  cake. 


Pour  the  hot  milk  over  the  sugar,  salt.  When 
cool,  add  yeast  cake  that  has  been  dissolved  in 
one-half  cup  of  lukewarm  water,  then  beat  in  thor- 
oughly three  cups  of  flour.  Let  rise  until  light  and 
bubbly,  then  add  butter  and  flour  enough  to  knead. 
Knead  about  ten  minutes.  Let  rise  twice  the  bulk. 
Shape  the  rolls.  Let  rise  in  the  pan  until  twice  the 
size.  Bake  in  a  quick  oven  fifteen  minutes. 

POTATO  ROLLS. 

One  cup  sweet  milk  scalded,  with  three-fourths 
cup  shortening.  One-half  cup  of  sugar.  One  tea- 
spoonful  of  salt.  Add  one  cup  of  mashed  potato. 
When  cooled  add  one  dissolved  yeast  cake,  one  beaten 
egg  and  one  cup  of  flour.  Mix  well  and  let  rise  two 


14  ROCKY  MOUNTAIN  COOK  BOOK. 

hours.  Then  add  six  cups  of  flour,  knead  well.  Let 
rise  one  and  a  half  hours.  Roll  out  thin,  cut  with 
biscuit  cutter.  Dip  each  piece  in  melted  butter. 
Place  two  together.  Rise  again  an  hour  and  a  half 
and  bake  twenty  minutes. 

BREAD  STICKS. 

Make  the  same  as  Parker  House  rolls.  Mould  in 
small  balls,  then  roll  under  the  hand,  on  the  board, 
in  thin  sticks  about  six  inches  long.  Let  rise  slowly, 
placing  them  in  the  pan  one  inch  apart.  Bake  in  a 
slow  oven  that  they  may  dry  before  browning.  Serve 
with  soups  or  salads. 

CINNAMON  ROLLS. 

Make  the  same  as  Parker  House  rolls.  Roll  the 
dough  one-half  inch  thick,  spread  with  a  thin  layer 
of  melted  butter  and  cinnamon.  Roll  up  like  jelly 
roll.  Cut  in  slices  an  inch  thick,  place  them  on  a 
well-greased  pan  one  inch  apart,  sprinkle  the  top  with 
a  little  powdered  sugar.  Let  rise  in  the  pans  twice 
the  size.  Bake  in  a  quick  oven  fifteen  minutes. 

Parker  House  dough  can  be  made  in  braids,  cres- 
cents or  rolled  and  cut  the  same  as  for  cinnamon  rolls, 
without  the  spice,  sugar  and  currants. 

To  Make  Crescents. — Roll  the  dough  until  only 
an  eighth  of  an  inch  thick.  Cut  in  pieces  about  four 
inches  square,  and  then  into  triangles.  Hold  the 
apex  of  the  triangle  in  the  right  hand,  roll  the  edge 
next  to  the  left  hand  over  and  over  towards  the  right, 
stretch  the  point  and  bring  it  over  and  under  the  roll. 
Bend  the  ends  of  the  roll  around  like  a  horseshoe. 
Let  rise  twice  the  size.  Bake  in  a  quick  oven. 


BREADS.  15 

CORN  MEAL  ROLLS. 


1  cup  scalded  milk. 
1  cup  corn  meal. 
1  cup  wheat  flour. 


1  yeast  cake. 

1  teaspoonful  of  salt. 

1  tablespoonful  each  of  su- 
gar and  butter  or  short- 
ening. 

Pour  the  hot  milk  onto  the  corn  meal,  salt  and 
sugar,  when  cool  add  the  yeast  that  has  been  dis- 
solved in  one-third  cup  of  lukewarm  water,  then  beat 
in  the  cup  of  flour,  cover,  and  let  rise  overnight;  in 
the  morning  mix  with  it  enough  white  flour  to  knead, 
and  the  shortening.  Knead  thoroughly,  let  rise  slowly 
twice  the  size,  make  out  the  same  as  Parker  House 
rolls,  let  rise  in  the  pans,  slowly,  until  light ;  bake  in 
a  hot  oven  twenty  minutes. 


BUNNS. 


1  cup  scalded  milk. 

5  tablespoonfuls  sugar. 

2  tablespoonfuls    butter. 


1  egg. 

1  yeast  cake. 

2  cups  of  flour. 


1  teaspoonful  salt. 

Pour  the  hot  milk  over  the  salt,  sugar  and  butter. 
When  cool  add  the  yeast  that  has  been  dissolved  in 
one-half  cup  of  lukewarm  water,  and  the  egg  well 
beaten.  Beat  in  the  flour,  let  rise  about  two  hours, 
then  cut  in  flour  enough  to  make  a  stiff  dough  with 
one-half  cup  of  well  washed  currants  and  one  tea- 
spoonful  of  cinnamon.  Let  rise  again  twice  the  size. 
Shape  in  small  balls,  place  on  buttered  pan.  When 
well  risen  bake  in  a  quick  oven  fifteen  minutes. 
Brush  over  with  milk  just  before  taking  from  the 
oven. 

HOT  CROSS  BUNNS. 

Dissolve  one  cake  of  yeast  in  one-half  cup  of  luke- 
warm water ;  scald  two  cups  of  milk,  when  cool  add 


16  ROCKY  MOUNTAIN  COOK  BOOK. 

the  yeast,  two  teaspoonfuls  of  salt  and  three  table- 
spoonfuls  of  sugar.  Make  a  sponge  by  adding  about 
three  cups  of  flour.  Beat  briskly  a  few  minutes,  set 
aside  to  rise,  when  light  and  bubbly  add  two  beaten 
eggs,  one-half  cup  of  well  cleaned  currants,  and  one- 
fourth  cup  of  softened  butter,  flour  enough  to  knead, 
let  rise  twice  the  bulk,  then  roll  in  sheet,  cut  in 
rounds,  place  in  the  pan.  When  double  the  size,  cut 
with  scissors  a  cross  on  top  of  each  bunn.  Bake 
about  twenty  minutes,  then  brush  the  tops  with  a  paste 
made  by  boiling  two  teaspoonfuls  of  cornstarch  with 
one  cup  of  boiling  water,  first  softening  the  starch 
with  a  little  cold  water,  sprinkle  with  sugar,  dry  in 
the  oven. 

SQUASH  BREAD. 


1  cup  squash,  stewed  and 

sifted. 

1  tablespoonful  sugar. 
iy2  cups  scalded  milk. 


1  teaspoonful  salt. 
1  teaspoonful  butter. 
1  yeast  cake. 
Flour  enough  to  knead. 


Mix  the  sugar  and  salt  and  squash,  add  butter  and 
hot  milk.  When  cool  add  yeast  cake  that  has  been 
dissolved  in  one-half  cup  of  warm  water.  Add  flour. 
Knead  twenty  minutes.  Let  rise  until  light,  shape 
in  loaves,  let  rise  and  bake. 

RAISED  CORN  BREAD. 

Heat  two  cups  of  milk  or  the  same  amount  of 
water  that  potatoes  or  rice  have  been  boiled  in.  Let 
this  come  to  the  boiling  point.  Add  two  teaspoonfuls 
of  salt,  one  tablespoonful  of  sugar.  Then  stir 
in  one  cup  of  sifted  corn  meal.  Stir  and  cook  for 
five  minutes.  Remove  from  the  fire.  When  cool  add 
one  yeast  cake  that  has  been  dissolved  in  one-half 


BREADS.  17 

cup  of  lukewarm  water,  cover,  set  in  a  cool  place  to 
rise  over  night  In  the  morning  stir  in  one  cup  of 
corn  meal,  the  rest  white  flour  or  whole  wheat. 
Knead  thoroughly.  Grease  the  bread  pan,  put  back 
the  dough,  let  rise  slowly  until  double  the  bulk,  then 
shape  in  loaves,  rise  twice  the  size,  and  bake  slowly 
for  one  hour.  This  amount  makes  two  loaves. 


BARLEY  AND  WHEAT  BREAD. 

Prepare  as  above,  using  two  (2)  cups  of  barley 
flour  and  the  rest  wheat  flour.  Molasses  can  be  used 
in  place  of  sugar. 


FRENCH  ROLLS. 

Soften  one  yeast  cake  in  half  a  cup  of  lukewarm 
water.  Stir  in  flour  enough  to  make  a  stiff  dough. 
Knead  and  shape  into  a  ball,  score  on  the  top  in  two 
parallel  cuts.  Put  the  dough  in  a  bowl  of  lukewarm 
water,  the  cuts  upward,  and  set  aside  in  a  warm  place. 
In  a  few  minutes  the  ball  will  swell  and  float,  then 
remove  to  a  pint  of  lukewarm  water  in  which  one- 
fourth  cup  of  butter  has  been  melted.  Add  two  tea- 
spoonfuls  of  salt  and  flour  to  make  a  stiff  dough, 
knead  fifteen  minutes.  Set  aside  until  it  has  risen 
twice  the  bulk,  then  shape  in  rolls.  Take  a  small 
ball  of  the  dough,  roll  under  the  hand  to  give  an  ob- 
long shape  with  pointed  ends.  Set  some  distance 
apart  on  the  baking  pan  and  let  rise  to  double  the 
bulk.  Score  the  tops  diagonally  with  a  sharp  knife. 
When  nearly  baked  brush  over  the  tops  with  milk. 
Return  to  the  oven  to  finish  baking. 


18  ROCKY  MOUNTAIN  COOK  BOOK. 

BEATEN  BISCUIT. 

4  cups  flour.  |     y2  teaspoonful  salt. 

%  cup  lard.  1  cup  cold  water. 

Rub  lard  and  salt  in  the  flour  and  mix  with  the 
water  to  a  stiff  dough.  Knead  ten  minutes,  then  beat 
hard  with  a  rolling  pin  or  beater,  turning  it  over  and 
over  until  it  begins  to  blister  and  is  light  and  puffy. 
Then  cut  with  a  small  biscuit  cutter,  place  some  dis- 
tance apart  on  the  pan,  prick  with  a  fork.  Bake  in  a 
hot  oven  twenty  minutes. 

GERMAN  COFFEE  CAKE. 

Dissolve  one  yeast  cake  in  one-half  cup  warm 
water,  add  it  to  one  cup  of  scalded  and  cooled  milk, 
with  flour  enough  to  make  a  stiff  batter.  Let  rise. 
When  light  and  bubbly  add  one-third  cup  melted  but- 
ter, one-fourth  cup  sugar,  one-half  teaspoonful  salt, 
one  egg,  well  beaten,  grating  of  lemon  rind  and  flour 
to  make  a  stiff  batter.  Beat  well.  Let  rise  twice  the 
bulk,  then  spread  in  a  dripping  pan,  cover  and  let 
rise  again.  When  risen,  brush  over  with  beaten  egg 
and  dust  with  sugar  and  cinnamon  mixed.  Bake  in 
a  hot  oven  twenty  minutes. 


RUSKS. 


1  yeast  cake. 

%  teaspoonful  salt. 

Flour. 


1  cup  scalded  milk. 

2  tablespoonfuls  butter. 
2  tablespoonfuls  sugar. 
2  eggs. 

Make  a  sponge  of  the  milk,  salt  and  yeast  that 
has  been  dissolved  in  half  a  cup  of  warm  water.  Add 
flour  enough  to  make  a  pour  batter.  When  it  is  light 
and  full  of  bubbles,  add  the  butter,  sugar  and  well 
beaten  eggs.  Stir  in  enough  flour  to  make  a  stiff 


BREADS.  19 

dough.  Knead  it  twenty  minutes.  »  Let  it  rise  to 
double  the  bulk.  Then  mould  with  the  hands  into  ob- 
long biscuits  the  shape  of  an  egg.  Place  them  in  the 
baking  pan  near  together,  let  rise  double  the  bulk. 
When  ready  for  the  oven  brush  over  the  top  with 
milk  and  sprinkle  sugar  over  them,  if  liked  sweet. 
Bake  in  a  hot  oven  about  twenty  minutes. 


BRIOCHE  CAKES. 


1  cup  of  scalded  milk. 
1/3  cup  sugar. 
1/2  yeast  cake. 
1%  cups  flour. 


2  eggs. 

y3  cup  melted  butter. 

y4  teaspoonful  salt. 


Grate  rind  of  half  lemon,  and  juice  of  half  lemon. 
Dissolve  yeast  in  lukewarm  milk,  then  add  to  it  one 
and  one-half  cups  of  flour  and  the  sugar  and  salt; 
cover  well,  rise  until  light  and  bubbly,  then  add  well 
beaten  eggs  and  remaining  ingredients,  adding  a  cup 
and  one-half  more  of  flour,  beating  it  in  well.  Let 
rise  twice  the  bulk,  then  roll  on  slightly  floured  board. 
Roll  half  an  inch  thick,  spread  with  softened  butter, 
fold  both  sides  to  the  center,  to  make  three  layers; 
cut  off  strips  three-fourths  of  an  inch  wide.  Cover 
and  let  rise.  Take  each  piece  and  fold  the  ends  to- 
gether, forming  a  circle.  Let  rise  again  twice  the 
size  and  bake  twenty  minutes. 

ZWIEBACK. 

Make  the  receipt  for  rusks  in  one  large  loaf  the 
same  shape  as  the  rusks,  or  two  loaves  can  be  made 
from  it,  if  liked  small.  Rise  and  bake  well.  When 
cold,  cut  in  half-inch  slices  and  dry  them  in  a  very 
slow  oven,  until  dried  through  and  of  a  deep  yellow. 


20  ROCKY  MOUNTAIN  COOK  BOOK. 


BREADS  WITH  BAKING  POWDER. 

All    measurements    level,    with    the    exception    of    baking 
powder,  which  is  measured  rounding  with  the  side  of  the  can. 
Sift  flour  before  measuring. 


BAKING  POWDER  BISCUITS. 


2  cups  white  flour. 
ya  teaspoonful  salt. 
2  teaspoonfuls  baking 
powder. 


2  tablespoonfuls  butter. 

(Lard  can  be  used  if 

wished) . 
Milk  to  make  a  soft  dough. 


Sift  flour,  salt,  baking  powder  together,  rub  in  the 
butter,  add  the  milk  gradually,  cutting  it  in  with  a 
knife.  Turn  onto  a  well-floured  board,  knead  it 
quickly  to  get  in  shape.  Roll  out  half  an  inch  thick. 
Cut  in  biscuits  and  bake  in  a  hot  oven  at  once. 

ENTIRE  WHEAT  BISCUITS. 

Make  the  same  as  baking  powder  biscuits,  using 
the  entire  wheat  flour  with  one-third  white  flour. 

CREAM  SCONES. 


2  tablespoonfuls  butter. 
2  eggs. 


cup  cream. 


2  cups  flour. 

2  teaspoonfuls  baking 

powder. 
*4  teaspoonful  salt. 

Sift  dry  materials  together,  work  in  the  butter 
with  the  fingers,  beat  eggs  well  and  add  to  the  cream. 
Stir  this  into  the  dry  materials  and  butter.  Eoll  out 
three-fourths  inch  thick.  Cut  in  diamond  shape; 
brush  over  with  white  of  egg,  slightly  beaten,  sprin- 
kle with  powdered  sugar.  Bake  ten  minutes  in  hot 
oven. 


BREADS  WITH  BAKING  POWDER.  21 

SHORT  CAKE. 


4  cups  flour. 
3  teaspoonfuls  baking 
powder. 


1/2  tablespoonful  salt. 
8  tablespoonfuls  butter. 
Milk  enough  to  roll  out. 


Sift  dry  materials  together,  mix  in  the  butter 
with  the  fingers,  then  add  milk  gradually.  Do  not 
use  more  flour  than  necessary  to  roll.  Divide  the 
dough  in  halves.  Roll  out  one-half  inch  thick,  place 
one-half  in  buttered  pan,  spread  over  with  melted 
butter,  place  the  other  half  on  top  of  it  and  bake 
twenty  minutes  in  hot  oven.  Eemove  from  pan. 
Take  top  layer  off.  Butter  the  inside  well  of  both 
layers.  Cover  the  bottom  layer  thickly  with  crushed 
sweetened  fruit  and  a  layer  of  whipped  cream.  Place 
the  other  layer  on  top.  Cover  the  top  with  whipped 
cream,  colored  with  the  fruit  juice  if  liked,  or  fruit 
sprinkled  over  the  top.  Serve  while  warm. 


CREAM  MUFFINS. 


1  cup  cream. 

2  eggs,  beaten  separately. 


2  cups  flour. 
y2  teaspoonful  salt. 
2  teaspoonfuls  baking 
powder. 

Mix  in  order  given,  sifting  dry  materials  to- 
gether. Add  cream  and  yolks  well  beaten,  then  fold 
in  the  whites  stiffly  beaten.  Bake  in  gem  pans  to 
serve  at  once. 

ENGLISH  MUFFINS. 

Beat  two  eggs  very  light,  add  one  teaspoonful  of 
salt  and  two  tablespoonfuls  of  softened  butter,  one 
tablespoonful  of  sugar,  one  cup  of  warm  milk,  and 
one-half  yeast  cake  dissolved  in  one-half  cup  of  warm 


22  ROCKY  MOUNTAIN  COOK  BOOK. 

water ;  stir  in  enough  flour  to  make  a  stiff  batter,  beat 
thoroughly  and  let  stand  over  night  in  a  cool  place. 
In  the  morning  beat  thoroughly  again,  turn  into 
well-buttered  muffin  pans  and  let  rise  slowly  for  one 
hour,  then  bake  about  twenty  minutes. 


RICE  MUFFINS. 


ya  cup  well-cooked  rice. 
1%  cups  white  flour. 
2  teaspoonfuls  baking 

powder. 
14  teaspoonful  salt. 


1  tablespoonful  sugar. 
1  tablespoonful  melted 
butter. 

1  cup  milk. 

2  eggs. 


Sift  flour,  salt,  sugar  and  baking  powder  to- 
gether, then  add  rice,  well  beaten  eggs,  milk  and  but- 
ter. Bake  in  muffin  pans  for  twenty  minutes. 


MUFFINS. 


2  cups  flour. 
2  teaspoonfuls  baking 
powder. 


1  tablespoonful  melted 


butter. 


1  egg. 


1  cup  milk. 
1  teaspoonful  sugar. 

Sift  flour,  salt,  sugar  and  baking  powder  together. 
Stir  in  the  beaten  egg,  milk  and  melted  butter.  Bake 
in  hot  gem  pans  ten  or  fifteen  minutes. 

Rye  Muffins. — Can  be  made  the  same,  using  one 
cup  and  a  half  of  rye  and  one-half  cup  of  white  flour. 

Entire  Wheat  Muffins. — Made  the  same  as  muf- 
fins, using  one  cup  and  a  half  of  entire  wheat  and 
one-half  cup  of  white  flour. 

Graham  Muffins. — Make  the  same  as  muffins, 
using  one  and  one-half  cups  graham  to  one-half  cup 
of  white  flour. 


BREADS  WITH  BAKING  POWDER.  23 

BARLEY  MUFFINS. 


1  cup  barley  meal. 

1  cup  white  flour. 

1  tablespoonful  sugar. 

1  tablespoonful  shortening. 


1  egg. 

%  teaspoonful  salt. 

1  cup  milk. 

2  teaspoonfuls  baking 

powder. 


Sift  dry  materials  together.  Add  melted  shorten- 
ing, beaten  egg,  milk.  Beat  briskly.  Bake  in  muf- 
fin pans  for  fifteen  minutes. 


BRAN  MUFFINS. 


Beat  2  eggs  light. 
Add  1  teaspoonful  salt. 
y2  cup  of  brown  sugar 

or  molasses. 
2  cups  of  sweet  milk. 


3  cups  of  bran. 

1  cup  of  white  flour  with 
2  slightly  rounding 
teaspoonfuls  of  baking 
powder. 


POP-OVERS  (For  Colorado  Altitude.) 


1  cup  milk. 
1  cup  flour. 


2  eggs. 


teaspoonful  salt. 


These  can  be  made  with  one  egg  at  low  altitude. 

Mix  the  salt  with  the  flour.  Beat  the  yolks  well 
and  add  to  the  milk;  then  add  slowly  to  the  flour  to 
make  the  batter  smooth ;  then  fold  in  the  whites  that 
have  been  beaten  stiff.  Fill  the  hot  greased  gem  pans 
half  full.  Bake  at  once  in  a  hot  oven  for  thirty  min- 
utes. 

DATE  GEMS. 

Beat  two  eggs  very  light,  add  one  cup  of  milk, 
one-half  cup  of  finely  chopped  dates,  one  cup  of  whole 
wheat  flour  and  one-half  cup  of  white  flour  sifted, 
with  one  teaspoonful  of  baking  powder,  a  little  salt, 
a  tablespoonful  melted  butter ;  beat  thoroughly ;  bake 
in  hot  gem  pans  in  hot  oven  for  about  fifteen  minutes. 


24 


ROCKY  MOUNTAIN  COOK  BOOK. 


SALLY  LUNNS. 


2  eggs,  beaten  separately. 

%  cup  milk. 

%  cup  melted  butter. 


2  cups  flour. 

2  teaspoonfuls  baking 

powder. 
%  teaspoonful  salt. 

Mix  flour,  baking  powder  and  salt.  Add  the 
beaten  yolks  and  melted  butter;  then  add  the  stiffly 
beaten  whites.  Fill  the  muffin  rings  half  full  and 
bake  ten  minutes  in  hot  oven.  If  liked  sweet,  add 
two  tablespoonfuls  of  sugar  to  the  flour. 


CORN  CAKE. 


baking 


2  teaspoonfuls 

powder. 
2  eggs,  beaten  separately. 
1%  cups  milk. 


1%  cups  flour. 

%  teaspoonful  salt. 

1  cup  yellow  corn  meal. 

2  tablespoonfuls  sugar. 
2  tablespoonfuls  butter. 

Cream,  butter  and  sugar  together.  Sift  meal, 
flour,  salt  and  baking  powder  together;  add  to  them 
the  creamed  sugar  and  butter,  beaten  yolks.  Mix 
well.  Add  milk  slowly,  and  lastly  whites  beaten  stiff. 
Bake  in  muffin  rings  or  in  a  pan  in  hot  oven. 

CORN  CAKE  (Mrs.  Lincoln). 


1  cup  corn  meal. 
ya  cup  flour. 

14  teaspoonful  salt. 

2  teaspoonfuls  baking 

powder. 


1  tablespoonful  melted 

butter. 

1  tablespoonful  sugar. 
Yolks  of  two  eggs,  white 

of  one. 
iy4  cups  milk. 

Bake  in  a  brick-loaf  bread  pan  half  an  hour. 
SPIDER  CORN  CAKE  (Miss  Parloa). 


%  cup  corn  meal. 
Flour  to  fill  the  cup. 
1  tablespoonful  sugar. 
%  teaspoonful  salt. 
14  teaspoonful  soda. 


1  egg. 

1  cup  sweet  milk. 

1/2  cup  sour  milk. 

1  tablespoonful  butter. 


BREADS  WITH  BAKING  POWDER.  25 

Mix  together  the  meal,  flour,  salt  and  soda.  Add 
the  beaten  egg.  Add  half  the  sweet  milk  and  all  the 
sour  milk.  Melt  the  butter  in  a  hot  spider  or  shallow, 
round  pan  and  pour  the  mixture  into  it.  Pour  the 
other  half  of  the  mixture  over  the  top,  but  do  not 
stir  it.  Bake  twenty  minutes  in  hot  oven. 

CORN  MEAL  MUSH. 

Put  one  quart  of  water  on  to  boil  with  one  tea- 
spoonful  salt.  Sift  together  one  cup  of  corn  meal 
and  two  tablespoonfuls  flour.  Stir  this  gradually  in 
the  boiling  water.  Let  it  cook  hard  for  five  min- 
utes, stirring  all  the  time.  If  lumpy,  beat  with 
Dover  beater.  Then  place  in  the  double  boiler  and 
cook  for  two  hours.  Eat  hot  or  pour  in  a  pan.  When 
cold  cut  in  half-inch  slices,  dip  in  flour  and  brown 
each  side  in  hot  fat. 

CORN  MEAL  MUFFINS. 

One  pint  corn  meal  scalded  with  one  pint  boiling 
water.  Allow  to  cool.  Add  a  teaspoonful  of  salt. 
Teaspoonful  of  sugar.  Two  well  beaten  eggs.  Two 
tablespoonfuls  of  flour.  Drop  from  a  spoon  into  hot 
lard  and  fry  until  brown. 

PARKER  HOUSE  CORN  MEAL  GEMS. 

Sift  together  one  cup  of  flour,  one  cup  of  yellow 
corn  meal,  two  teaspoonfuls  baking  powder,  one-half 
teaspoonful  of  salt.  Cream,  one-fourth  cup  of  butter. 
Add  gradually  half  a  cup  of  sugar,  then  three  well 
beaten  eggs  and  one  cup  of  milk.  Bake  in  buttered 
gem  pans  in  a  quick  oven. 


26        ROCKY  MOUNTAIN  COOK  BOOK. 

SPOON  BREAD. 

Sift  together  one  cup  of  yellow  or  white  corn 
meal,  half  a  teaspoonful  of  salt  and  two  teaspoonfuls 
of  baking  powder.  Beat  two  eggs  very  lightly  and  stir 
into  the  dry  ingredients  with  one  quart  of  sweet  milk. 
Turn  the  mixture  into  a  well  buttered  baking-dish 
holding  three  pints,  add  two  tablespoonfuls  of  butter 
cut  in  small  pieces.  Bake  in  a  hot  oven  about  one- 
half  hour.  Stir  often  until  the  bread  begins  to  thick- 
en. Serve  with  a  spoon  from  the  dish  in  which  it  is 
baked.  Eat  with  butter.  A  good  breakfast  or  lunch- 
eon dish. 

BOSTON  BROWN  BREAD. 
Very  Fine. 


1  cup  corn  meal. 
1  cup  rye  meal. 
1  cup  entire  wheat  or 
white  flour. 


y2  cup  molasses. 

1/2  teaspoonful  soda. 

2  cups  milk. 

1  teaspoonful  baking  powder. 


Mix  in  order  given,  dissolve  soda  in  molasses. 
Steam  three  hours. 

SOUR  MILK  BROWN  BREAD  (Mrs.  Lincoln). 


1  cup  corn  meal. 
1  cup  rye  meal. 
1  cup  graham  flour. 


1  teaspoonful  salt. 

1  teaspoonful  soda. 

2  cups  sour  milk. 


Mix  in  order  given,  dissolve  the  soda  in  the  milk, 
add  more  milk  or  water  if  not  thin  enough  to  pour. 
Steam  three  hours.  One-half  cup  raisins  can  be 
added  to  any  receipt  for  brown  bread.  Then  it  is 
called  a  plum  loaf. 

GRIDDLE  CAKES. 


iy4  cups  flour. 
\%  teaspoonfuls  baking 
powder. 


1  tablespoonful  sugar. 
1  well-beaten  egg. 
1  cup  milk. 


14  teaspoonful  salt. 

Sift  all  the  dry  materials  together.     Add  milk 
and  egg. 


BREADS  WITH  BAKING  POWDER.  27 

CORN  MEAL   GRIDDLE   CAKES. 

Made  the  same  as  griddle  cakes,  using  one-half 
cup  of  corn  meal  and  the  rest  white  flour.  Pour  the 
milk  hot  over  the  corn  meal.  When  cool  add  the 
other  ingredients. 

ENTIRE  WHEAT  GRIDDLE  CAKES. 

Make  the  same  as  griddle  cakes,  using  one  cup  of 
the  entire  wheat  flour  to  one-quarter  cup  of  white 

flour. 

FLANNEL  CAKES. 


1  tablespoonful  butter. 

1  tablespoonful  sugar. 
%  teaspoonful  salt. 

2  eggs,  beaten  separately. 


iy2  cups  milk. 

1  teaspoonful  baking 

powder. 
1%  cups  flour. 


Sift  dry  materials.  Cream,  butter  and  sugar.  Add 
milk  and  yolks  well  beaten,  lastly  the  stiffly  beaten 
whites. 

BREAD  CRUMB  GRIDDLE  CAKES. 

Soak  one  cup  of  bread  crumbs  in  two  cups  of 
milk.  Let  stand  over  night.  Then  add  one  egg  beat- 
en very  light.  One-half  teaspoonful  salt.  One-half 
teaspoonful  soda  dissolved  in  a  little  cold  water.  Two 
tablespoonfuls  of  flour  sifted  with  a  teaspoonful  of 
baking  powder.  A  little  more  flour  may  be  needed. 


RICE  GRIDDLE  CAKES. 


1  cup  milk. 


cup  well-  cooked  rice. 


1  teaspoonful  baking 
powder. 


i/2  teaspoonful  salt. 

1  teaspoonful  sugar. 

Flour  enough  to  make   a  thin  batter,  or  thick 
enough  to  fry  well. 


28  ROCKY  MOUNTAIN  COOK  BOOK. 

PANCAKES. 

Fry  several  large  griddle  cakes  as  large  as  a  good 
sized  plate.  Pile  one  on  top  of  the  other,  well  but- 
tered. Cut  down  like  a  pie. 

WAFFLES  (Mrs.  Lincoln). 


1*4  cups  milk. 
1  tablespoonful  sugar. 
1  tablespoonful  melted 
butter. 


2  cups  flour. 

1  teaspoonful  baking 

powder. 
y2  teaspoonful  salt. 

3  eggs. 

Sift  dry  materials  together,  add  the  beaten  yolks 
with  the  milk,  then  melted  butter  and  the  stiffly 
beaten  whites. 

LEMON  SYRUP  (Serve  with  Waffles). 

1  cup  sugar.  I     1  tablespoonful  butter. 

%  cup  water.  j    1  tablespoonful  lemon  juice. 

Boil  the  sugar  and  water  until  it  is  a  thin  syrup, 
then  add  butter  and  lemon  juice. 


CEREALS.  28 


CEREALS. 


Cereals  contain  a  large  per  cent  of  starch,  so 
should  have  a  rapid  cooking  in  boiling  water  for  a  few 
minutes  when  first  started.  Then  they  may  be  put 
inside  the  double  boiler  to  continue  to  cook  more 
slowly.  Care  should  be  taken  that  the  cereal  does 
not  stick  to  the  dish  when  it  is  having  its  first  hard 
boiling. 

TO  BOIL  RICE. 

Wash  thoroughly  one-half  cup  of  rice.  Have  two 
quarts  of  water  boiling  hard  in  the  kettle,  with  one 
teaspoonful  of  salt.  Throw  in  the  rice  and  allow  to 
boil  rapidly  without  a  cover  until  tender,  then  drain 
through  a  colander.  Put  on  the  stove  to  dry,  lifting 
the  rice  apart  to  allow  the  steam  to  escape.  Rice  that 
is  cooked  in  this  way  will  have  every  kernel  sepa- 
rate. 

STEAMED  RICE. 

Put  in  double  boiler  two  and  one-half  cups  of 
milk  or  water  or  a  part  of  each.  Add  to  it  one-quar- 
ter teaspoonful  salt,  set  the  inside  of  the  boiler  on  top 
of  the  stove.  When  it  comes  to  a  boil  add  one-half 
cup  well  washed  rice.  Let  it  boil  hard  for  five 
minutes.  Then  replace  it  in  the  double  boiler,  and  let 
cook  until  soft.  The  time  of  cooking  depends  on  the 
age  of  the  rice. 


30  ROCKY  MOUNTAIN  COOK  BOOK. 


SOUPS. 


GENERAL  RULES  FOR  SOUP  STOCK. 

Meat  and  bones  for  soup  stock  should  be  allowed 
to  soak  in  cold  water  fully  one  hour  before  putting 
on  the  stove,  to  extract  the  juices.  Soup  stock  should 
simmer  on  the  back  of  the  stove  and  not  boil  hard. 
The  meat  should  be  cut  in  small  pieces  and  washed 
clean.  Soup  meat,  when  cooked,  has  no  nutrition 
left  in  it.  If  properly  made,  the  goodness  of  the  meat 
is  in  the  stock. 

Use  one  quart  of  cold  water  to  every  pound  of 
meat  and  bones.  Add  seasoning  in  the  following  pro- 
portions : 

For  every  quart  of  water,  one  even  teaspoonful  of 
salt,  three  peppercorns,  or  a  little  ground  pepper,  two 
cloves,  a  celery  root  or  the  outside  stalk,  a  sprig  of 
parsley,  a  tablespoonful  each  of  onion,  carrot  and 
turnip,  a  part  of  a  bay  leaf,  a  pinch  of  sage,  summer 
savory,  thyme  and  marjoram.  It  is  not  necessary  to 
have  all  the  herbs.  A  very  nice  flavored  soup  can  be 
made  with  the  vegetables  alone. 

If  you  wish  to  have  a  dark-brown  stock,  reserve 
part  of  the  lean  meat  and  part  of  the  vegetables,  and 
brown  them  in  a  little  fat  taken  from  the  meat.  A 
tablespoonful  of  browned  sugar  or  caramel  will  also 
give  a  brown  color  to  the  stock.  Do  not  remove  the 
scum  from  the  soup  while  it  is  cooking,  as  that  is  the 
albumen  of  the  meat.  As  soon  as  the  soup  is  done 
strain  at  once  and  set  aside  until  cold  and  the  fat  has 
formed  a  cake  on  top.  Eemove  the  fat  and  reheat. 

Soup  stock  should  cook  from  six  to  eight  hours. 


SOUPS.  31 

Whole  rice  is  sometimes  served  in  a  white  soup. 
Boil  the  rice  until  tender  then  add  to  the  soup. 

CARAMEL  FOR  COLORING  SOUPS  AND  GRAVIES. 

Melt  one  cup  of  sugar  with  two  tablespoonfuls  of 
water  in  a  sauce  pan.  Stir  until  it  is  a  dark  brown 
color.  Add  one  cup  of  boiling  water,  let  simmer 
for  fifteen  minutes.  Bottle  for  use,  when  cool. 

TO  CLEAR  SOUP  STOCK. 

Remove  the  fat.  Allow  the  white  of  an  egg  to 
every  quart  of  stock.  Mix  the  beaten  white  with  the 
cold  stock.  Set  on  the  fire,  stirring  all  the  time  until 
it  reaches  the  boiling  point,  then  let  it  boil  without 
stirring  for  ten  minutes,  draw  it  on  the  back  of 
the  stove  and  add  one-half  cup  cold  water.  Let  it 
stand  for  ten  minutes,  strain  through  a  cheese  cloth 
and  colander. 

GARNISHES  FOR   SOUPS. 

Croutons. — Cut  stale  bread  into  cubes  and  brown 
in  butter  in  an  omelet  pan,  or  butter  first,  cut  in  cubes 
and  brown  in  the  oven.  Serve  with  thick  soups. 

Egg  Balls. — Rub  to  a  paste  with  a  wooden  spoon 
the  yolks  of  bard-boiled  eggs.  Season  with  salt,  pep- 
per or  paprica  and  melted  butter,  add  enough  raw 
yolk  or  white  to  mould  them.  Roll  them  in  white  of 
egg,  slightly  beaten,  and  dip  in  flour.  Have  them 
about  one-half  the  size  of  a  yolk.  Fry  them  in  butter. 
Serve  one  to  each  person. 

Marrow  Balls. — Melt  a  tablespoonful  of  the  mar- 
row, beat  it  until  creamy,  then  add  to  it  a  well-beaten 
egg  and  a  little  salt  and  pepper  and  as  much  soft 
2 


32  ROCKY  MOUNTAIN  COOK  BOOK. 

bread  crumbs  as  it  will  take.  Mould  in  little  balls 
and  cook  them  in  boiling  water  for  ten  minutes. 
Place  them  in  the  tureen  first  before  serving. 

Noodles. — Two  eggs  slightly  beaten,  mix  with 
them  two  tablespoonfuls  of  water,  one-quarter  tea- 
spoonful  of  salt  and  enough  flour  to  make  a  stiff 
dough.  Knead  it  well  for  fifteen  minutes,  then  cut 
off  small  pieces  at  a  time  and  roll  them  as  thin  as 
wafers.  When  very  thin  sprinkle  with  flour  and  roll 
into  a  tight  roll,  cut  from  the  end  into  thin  slices  or 
threads  for  the  soup.  Let  them  dry  in  a  slightly 
warm  oven  for  an  hour.  These  can  be  cut  before  roll- 
ing into  fancy  shapes  with  the  vegetable  cutter.  Be- 
fore serving  put  them  in  boiling  salted  water  and  let 
them  boil  for  fifteen  minutes.  Serve  in  thin  soups. 

Lemon  cut  in  thin  slices  is  served,  a  slice  to  each 
person. 

Macaroni,  Spaghetti  and  Vermicelli  is  broken  in 
three  or  four-inch  lengths  and  put  on  to  cook  in  boil- 
ing salted  water  until  tender,  then  remove  from  the 
water  in  a  colander;  let  the  cold  water  run  through. 
Place  on  a  board  and  cut  in  one-inch  pieces.  If  the 
large-size  macaroni  is  used,  cut  into  one-fourth  inch 
pieces,  thus  forming  rings.  Put  in  the  tureen  just 
before  serving. 

ROYALE  CUSTARD  TO  SERVE  WITH  CONSOMME. 


2  yolks. 


Little  pepper. 


cup  beef  stock, 
teaspoonful  salt. 

Beat  the  eggs  slightly  or  until  well  mixed,  add 
the  seasonings  and  the  clear  stock.  Pour  into  a  dish 
so  it  will  be  about  one  inch  thick.  Set  it  in  a  pan  of 
hot  water  and  place  in  a  moderate  oven  until  it  is 


SOUPS.  33 

firm.  Do  not  let  it  brown  on  top.  When  cold  cut 
it  into  cubes  or  into  fancy  shapes  with  the  cutter. 
Place  carefully  in  the  tureen  after  the  soup  is  in  it. 
Allow  four  or  five  pieces  to  each  person. 

FORCE  MEAT  BALLS. 

Chop  any  cooked  meat  very  fine,  season  highly 
with  onion,  lemon  juice,  salt  and  pepper,  add  enough 
yolk  to  hold  them  together.  Mould  in  little  balls, 
roll  them  in  egg  and  flour,  fry  them  in  butter.  Serve 
in  the  soup. 

Grated  cheese  may  be  passed  with  the  soup. 

Butter  crackers  and  brown  them  in  the  oven.  Pass 
with  soup. 

Serve  popcorn  with  any  kind  of  soup. 


BROWN  SOUP  STOCK. 


3  Ibs.  shin  of  beef. 
3  quarts  cold  water. 
9  peppercorns. 
5  cloves. 

3  teaspoonfuls  salt. 
1  good- sized  onion. 


1  good- sized  carrot,  or  2 

small  ones. 
1  turnip. 

3  sprigs  of  parsley. 
Celery  root  or  stalks  and 
herbs,  if  you  like. 


Put  half  the  meat  and  the  bones  in  the  water, 
brown  the  rest  of  the  meat  and  vegetables  and  add 
them. 

WHITE  STOCK. 


3  Ibs.  knuckle  of  veal,  or 

one  fowl. 
Herbs. 

3  teaspoonfuls  salt. 
Peppercorns. 


1  onion. 

2  celery  roots  or  4  stalks. 
1  turnip. 

1  good- sized  carrot. 

3  quarts  water. 


WHITE  SOUP. 


Three  tablespoonfuls  of  butter  and  flour.     Melt 
the  butter  and  stir  into  it  the  flour.    Add  slowly  one 


34  ROCKY  MOUNTAIN  COOK  BOOK. 

quart  of  the  white  stock  and  one  pint  of  cream.   Sea- 
son to  taste. 

CONSOMME. 


2  Ibs.  skin  of  beef. 

2  Ibs.  knuckle  of  veal  or  a 

small  fowl  or  hen. 

3  quarts  of  water. 
6  peppercorns. 

4  cloves. 


1  tablespoonful  salt. 

2  onions. 
2  carrots. 

1  turnip. 

2  roots  of  celery. 

3  sprigs  parsley. 


Brown  half  the  meat  and  the  vegetables,  simmer 
for  eight  hours.  Strain.  When  cold  remove  the  fat 
and  clear.  Add  thin  slice  of  lemon  to  each  serving. 

JULIENNE   SOUP. 

Julienne  soup  is  made  by  adding  to  the  plain  con- 
somme stock,  vegetables  cut  in  thin  strings  or  fancy 
shapes.  Add  salt  and  hot  water  to  the  vegetables. 
Cook  until  tender,  then  add  to  the  stock  and  serve. 

MACARONI  OR  VERMICELLI  SOUP. 

Cook  the  macaroni  or  vermicelli  in  boiling  salted 
water  until  tender,  drain,  pour  cold  water  over  it, 
then  lay  the  sticks  close  together.  Cut  in  inch  pieces 
and  add  to  a  plain  soup  stock. 

BOUILLON. 


4  Ibs.  beef  from  the  round. 

2  Ibs.  bone. 

3  quarts  water. 

1  tablespoonful  salt. 


3  cloves. 

1  bay  leaf. 

1  celery  root. 

1  teaspoonful  mixed  herbs. 


6  peppercorns. 

Boil  down  to  two  quarts,  then  remove  the  fat  and 
clear.    Add  more  seasoning  if  desired. 


1  quart  of  stock. 
1  can  tomatoes. 


SOUPS.  35 

TOMATO  SOUP. 

Salt  and  pepper  to  taste. 
1  tablespoonful  flour. 


1  teaspoonful  sugar. 

Add  the  tomato,  sugar,  salt  and  pepper  to  the 
stock,  let  it  cook  one  hour.  With  cold  water  make  a 
thickening  of  the  flour  and  add  that,  cook  ten  min- 
utes. Strain  through  a  fine  sieve.  Just  before  serv- 
ing add  one-fourth  cup  of  cream,  if  liked.  This  is  a 
great  improvement. 

VEGETABLE  SOUP. 


1  quart  of  stock. 

1  pint  of  boiling  water. 

ya  cup  each  of  chopped 

onion,  carrot,  turnip 

and  cabbage. 


i/2  cup  cooked  and  strained 

tomato. 
1  teaspoonful  chopped 

parsley. 
1  teaspoonful  salt  and  a 


little  pepper. 

Cook  the  vegetables  in  the  stock  until  tender,  or 
the  vegetables  can  first  be  cooked  in  boiling  salted 
water  and  then  added. 

MOCK  TURTLE  SOUP. 

Clean  a  calf's  head  thoroughly,  cut  in  several 
pieces,  then  soak  an  hour  in  cold  water.  Drain  off 
the  water,  add  four  quarts  of  cold  water  and  a  table- 
spoonful  salt  and  cook  slowly  until  the  meat  slips 
from  the  bones.  Eemove  the  meat,  but  let  the  bones 
remain,  then  add 


5  cloves. 

8  peppercorns. 

5  allspice. 

2  onions,  sliced. 

2  carrots,  sliced. 


1  turnip,  sliced. 

3  celery  roots. 

1  tablespoonful  herbs. 

Inch  of  stick  cinnamon. 


Let  simmer  for  two  hours,  strain  and  set  away 
until  cold.     Before  serving,  remove  the  fat  and  for 


36  ROCKY  MOUNTAIN  COOK  BOOK. 

every  quart  of  stock,  brown  one  tablespoonful  of  but- 
ter; when  brown  add  one  tablespoonful  of  flour,  and 
gradually  the  stock.  Season  with  salt  and  pepper  if 
required.  Cut  in  small  dice  one-half  cup  of  the 
cooked  meat  to  every  quart  and  add  to  the  stock  with 
slices  of  hard-boiled  egg  or  the  yolk  of  egg  made  in 
little  balls,  the  juice  of  half  a  lemon  and  thin  slices 
of  the  rind,  two  tablespoonfuls  of  sherry.  This  can 
be  omitted,  if  desired. 


OX-TAIL  SOUP. 


2  ox  tails. 
1  onion. 

1  tablespoonful  beef  or 
salt  pork  drippings. 
4  quarts  water. 
1  tablespoonful  salt. 


6  peppercorns. 

4  cloves. 

2  roots  celery. 

2  teaspoonfuls  chopped 

parsley. 
1  tablespoonful  mixed  herbs. 


Wash  and  cut  the  ox  tail  at  the  joints.  Heat  the 
fat  and  saute  the  onion  and  half  of  the  tail  in  the  fat. 
Put  all  in  the  soup  kettle  with  the  water.  When  it 
comes  to  a  boil  add  the  seasoning  and  vegetables. 
Cook  for  six  hours  slowly.  Strain,  saving  out  some 
of  the  pieces  of  meat.  When  ready  to  serve  remove 
the  fat,  reheat  and  season  more  if  necessary.  Add 
small  pieces  of  meat  and  serve  one  or  two  to  each 
serving. 

MULLAGATAWNY  SOUP. 


3  Ibs.  chicken  or  fowl. 

Knuckle  of  veal. 

3  cloves. 

8  peppercorns. 

3  sour  apples,  medium  size. 

Juice  of  a  lemon. 

1  tablespoonful  salt. 


1  tablespoonful  curry  pow- 
der. 

1  tablespoonful  sugar. 

4  quarts  water. 

1  tablespoonful  of  well- 
cooked  rice. 


SOUPS.  37 

Make  the  same  as  for  soup  stock.  When  tender 
strain,  leaving  small  pieces  of  the  meat  in  the  soup. 
Keheat,  add  more  seasoning,  if  desired,  the  rice  and 
pieces  of  meat. 

BLACK  BEAN  SOUP. 


2  cupfuls  black  beans. 
1  quart  soup  stock. 
1  tablespoonful  butter  and 
flour. 


1  celery  root. 
i/2  bay  loaf. 
3  peppercorns. 
1  clove. 


1  sprig  parsley.  |     ya  onion. 

Soak  the  beans  over  night,  drain  off  the  water, 
add  the  seasonings  tied  together  in  a  cheese  cloth, 
cover  with  cold  water  and  boil  slowly  until  tender, 
adding  water  when  needed.  When  the  beans  are  soft, 
remove  the  seasonings  and  pass  the  beans  through  a 
sieve,  mashing  them  through  with  a  spoon.  Then  add 
the  stock  to  them.  Melt  the  butter,  stir  into  it  the 
flour  and  gradually  stir  into  the  stock.  Season  with 
salt  and  pepper.  Put  in  the  tureen  just  before  the 
soup  is  added  two  tablespoonfuls  sherry  wine,  thin 
slice  of  lemon,  egg  balls  and  the  white  of  egg  cut  in 

dice. 

CLAM  BOUILLON. 

Wash  clean  two  quarts  of  clams  (in  the  shell), 
cover  with  boiling  water,  let  boil  for  twenty  minutes, 
strain,  let  the  bouillon  settle,  strain  again,  reheat,  sea- 
son with  pepper  and  salt.  Serve  in  bouillon  cups 
with  whipped  cream  on  top.  A  few  of  the  clams  can 
be  chopped  fine  and  added  to  the  bouillon. 

SCOTCH  BROTH. 


2  Ibs.  mutton    (neck). 
2  quarts  water. 
y±  cup  each  of  carrot,  tur- 
nip and  a  small  onion. 


2  celery  stalks,  cut  fine. 
2  teaspoonfuls  salt. 
y2  teaspoonful  white  pepper. 
2  tablespoonfuls  barley. 


38  ROCKY  MOUNTAIN  COOK  BOOK. 

Soak  the  barley  over  night.  Remove  the  fat  and 
skin  from  the  mutton.  Cut  the  meat  from  the  bones 
and  into  small  pieces.  Put  the  bones  on  to  boil  in 
one  pint  of  cold  water  and  the  meat  on  in  three  pints 
of  cold  water.  When  it  boils  up  add  the  barley  and 
water.  Cut  the  vegetables  in  dice  and  fry  for  five 
minutes  in  two  tablespoonfuls  of  butter  and  add  to 
the  meat.  Cook  slowly  for  four  hours.  Strain  the 
bones  from  the  water  and  add  it  to  the  meat  with 
the  salt  and  pepper. 

MUTTON  BROTH. 

Get  a  piece  from  the  neck  or  shoulder.  For  every 
pound  of  meat  and  bones  add  a  quart  of  water.  Sim- 
mer for  five  hours  very  slowly.  (A  small  onion  may 
be  added.)  Strain  when  cold,  remove  the  fat,  season 
with  salt  and  pepper  and  add  some  well  cooked  rice 
and  serve. 

CHICKEN  BROTH. 

Remove  the  skin  and  fat  from  the  chicken.  Cut 
at  the  joints  and  make  the  same  as  mutton  broth. 


CHICKEN  GUMBO. 


1  quart  chicken  stock. 
yz  can  okra. 


Small  green  pepper  finely 
chopped. 


cup  cooked  rice. 
Boil  altogether  for  twenty  minutes  and  serve. 


CREAM  SOUPS.  39 


CREAM  SOUPS. 


Part  cream  may  be  used  instead  of  all  milk,  mak- 
ing a  much  richer  soup,  or  a  little  whipped  cream 
may  be  added  when  served. 


OYSTER  SOUP. 


1  pint  of  milk. 
1  pint  of  oysters. 
4  teaspoonfuls  flour. 


4  tablespoonfuls  butter. 
Salt  and  pepper  to  taste. 


Put  on  the  milk  in  the  double  boiler  to  scald. 
Melt  the  butter  and  stir  the  flour  into  it.  When  the 
milk  has  scalded,  stir  the  butter  and  flour  into  it, 
stirring  until  it  is  smooth.  Cook  for  ten  minutes. 
Wash  and  pick  over  the  oysters,  put  them  on  to  cook 
in  their  own  liquor.  Cook  until  they  begin  to  grow 
plump  and  the  edges  curl.  Put  them  at  once  in  the 
thickened  milk  and  season.  Serve.  It  should  not 
be  seasoned  until  the  oysters  are  added,  as  some 
oysters  are  more  salty  than  others. 


POTATO  SOUP. 


1  pint  milk. 

1  cup  mashed  potato. 

y2  teaspoonful  salt. 


Pepper  to  taste 

2  tablespoonfuls  butter. 

1  onion. 


1  teaspoonful  flour. 

Put  the  milk  on  to  scald  in  the  double  boiler. 
When  scalded,  add  the  potato,  cook  it  ten  minutes. 
Melt  the  butter ;  stir  in  flour.  Add  to  the  milk.  Cook 
onion  with  potato.  Add  seasoning  and  strain  through 
a  strainer.  Reheat  and  serve.  Serve  with  croutons 
or  hot  crackers. 


40  ROCKY  MOUNTAIN  COOK  BOOK. 

CREAM  OF  TOMATO  SOUP. 


1  quart  milk. 
1  can  tomatoes. 
!/  cup  butter. 


1  teaspoonful  salt. 

Pepper. 

%  teaspoonful  soda. 


3  tablespoonfuls  of  flour. 

Scald  the  milk  in  the  double  boiler.  Melt  the 
butter  in  a  sauce  pan.  Stir  into  it  the  flour,  salt  and 
pepper.  When  smooth  stir  it  into  the  hot  milk.  Al- 
low it  to  cook  ten  minutes,  stirring  until  smooth ;  cook 
the  tomatoes  until  soft.  Mash  through  a  strainer  and 
add  the  soda.  When  ready  to  serve  put  the  tomato 
and  milk  together.  Serve  at  once  to  prevent  curdling. 

ARTICHOKE  SOUP. 

Cook  Jerusalem  antichokes  until  very  tender. 
Press  through  a  sieve  while  hot.  Allow  two  cups  of 
rich  milk  (or  half  chicken  or  veal)  to  every  cup  of 
the  pulp.  To  this  amount  melt  two  tablespoonfuls 
of  butter.  Cook  in  it  one  slice  of  onion  cut  fine. 
Cook  slowly.  Do  not  brown  the  butter.  In  a  few 
minutes  remove  the  onion.  Stir  into  the  butter  one 
tablespoonful  of  flour,  stir  this  into  the  hot  milk,  add 
the  pulp.  Season  to  taste  with  salt  and  pepper. 
When  well  heated  add  one  or  two  tablespoonfuls  of 
cream.  Serve  with  cheese  toast,  croutons  or  hot 
crackers. 

SPLIT  PEA  SOUP. 


1  cup  dried  split  peas. 
3  pints  cold  water. 

2  tablespoonfuls  butter. 


1  tablespoonful  flour. 
1  teaspoonful  salt. 
Pepper. 


Wash  the  peas  well  and  soak  in  cold  water  a 
day  and  night  (in  high  altitude,  in  lower  altitude  one 
night  will  be  sufficient.)  Put  on  to  boil  in  fresh 


CREAM  SOUPS.  41 

water,  let  cook  until  soft,  supplying  water  as  it  cooks 
out  When  soft  mash  through  a  strainer.  Melt  the 
butter,  stir  into  it  the  flour  and  seasonings  and  gradu- 
ally one  cup  of  milk  or  enough  when  added  to  peas  to 
make  a  thick,  creamy  consistency.  Cook  the  strained 
peas  and  creamed  milk  together  for  ten  minutes. 
Serve  with  fried  dice  of  bread.  This  soup  cannot  be 
satisfactory  made  in  a  high  altitude,  as  the  long 
cooking  necessary  for  the  peas  spoils  the  flavor. 


GREEN  PEA  SOUP. 


1  quart  of  milk. 
1  can  of  peas. 
14  cup  butter. 


1  tablespoonful  flour. 
1  teaspobnful  salt. 
Little  pepper. 


Scald  the  milk  in  double  boiler.  Melt  the  butter, 
stir  into  it  the  flour  and  seasoning.  When  smooth 
stir  into  the  milk,  cooking  for  ten  minutes,  stirring 
until  smooth.  Heat  up  the  peas  in  their  own  liquor. 
Mash  through  a  strainer  and  add  the  pulp  to  the  milk. 
This  is  a  delicious  and  nutritious  soup. 

GREEN  CORN  SOUP. 


2  tablespoonfuls  butter. 
1  pint  of  milk. 
1  teaspoonful  salt. 


4  good-sized  ears  of  corn. 
1  teaspoonful  flour. 
Little  pepper. 


Cut  the  kernels  from  the  ear  with  a  sharp  knife. 
Put  the  cobs  on  to  boil  in  enough  cold  water  to  cover. 
Boil  half  an  hour  and  strain,  then  cook  the  pulp  in 
the  corn  water  for  twenty  minutes,  then  add  the  sea- 
sonings. Melt  the  butter,  stir  into  it  the  flour  and 
when  smooth  stir  into  the  hot  milk.  After  cooking 
ten  minutes  add  the  corn  with  the  liquid  and  season- 
ings. Half  a  can  of  corn  can  be  used  instead  of  the 
green  corn. 


42  ROCKY  MOUNTAIN  COOK  BOOK. 

CREAM  OF  CORN  SOUP  (Made  from  Can  Corn). 

Make  the  same  as  the  pea  soup  made  from  the 
can  peas. 

CLAM  CHOWDER. 


y2  peck  clams  in  the  shell. 
1  quart  potatoes,  sliced. 

thin. 

14  pound  salt  pork. 
1  onion. 


Salt  and  pepper  to  taste. 

14  cup  butter. 

1  tablespoonful  flour. 

1  quart  hot  milk. 

Crackers. 


Wash  the  clams  until  clean.  Put  them  in  a  kettle 
with  one  quart  of  cold  water.  Set  them  on  the  stove 
to  cook  until  the  top  ones  are  broken  open,  then  re- 
move from  the  stove.  Skim  out  the  clams.  Pour 
the  liquid  in  a  dish  to  settle.  When  the  clams  are 
cool,  cut  off  the  heads  with  scissors.  Fry  the  onion 
in  the  pork  in  the  kettle  that  you  are  going  to  make  it 
in.  When  brown  remove  the  pieces  of  onion  and 
pork,  then  add  the  potatoes  and  the  clam  liquor, 
which  should  be  carefully  poured  in,  not  to  disturb 
the  settlings.  When  the  potatoes  are  soft,  add  the 
clams,  seasonings  and  hot  milk,  more  water  if  desired. 
Melt  the  butter,  stir  into  it  the  flour  and  add  to  the 
chowder,  or,  better  still,  to  the  hot  milk  before  it  is 
added.  Put  the  crackers  in  the  tureen  and  turn  the 
chowder  on  them. 

CREAM  OF  CLAM  SOUP. 

Melt  in  a  double  boiler  two  tablespoonfuls  of  but- 
ter, stir  into  it  two  tablespoonfuls  of  flour,  one  tea- 
spoonful  of  salt  and  a  little  pepper  or  paprica,  then 
add  gradually  two  cups  of  milk.  When  hot  and 
smooth,  stir  in  one  small  can  of  minced  clams.  Cook 
for  twenty  minutes,  then  strain  and  reheat ;  add  one- 
half  cup  of  cream  and  serve  at  once. 


CREAM  SOUPS.  43 

ASPARAGUS  SOUP. 


1  pint  of  milk. 

1  good- sized  bunch  of 

asparagus. 

2  tablespoonfuls  butter. 


1  tablespoonful  flour. 
1  teaspoonful  salt. 
Pepper. 


Put  the  asparagus  on  to  cook  in  cold  water 
enough  to  cover.  Cook  until  very  tender.  Cut  off  a 
few  of  the  tips  to  serve  in  the  soup.  Mash  the  rest, 
with  the  water  they  are  cooked  in,  through  a  strainer. 
Scald  the  milk.  Melt  butter,  stir  into  it  flour  and  sea- 
sonings, then  stir  it  into  the  milk.  Add  the  asparagus 
pulp  and  tips.  Serve. 


PEANUT  SOUP. 

Cook  two  cups  of  shelled  and  blanched  peanuts 
with  a  slice  of  onion  and  a  stalk  of  celery  until  ten- 
der. Mash  through  a  sieve.  Stir  into  it  a  pint  of 
white  stock  and  one  pint  of  hot  milk  or  thin  cream, 
which  has  been  added  to  it.  Two  tablespoonfuls  of 
butter  melted  with  one  tablespoonful  of  flour  and  one- 
half  teaspoonful  of  salt  and  a  little  pepper  stirred 
into  it. 


ALMOND  SOUP. 


1  quart  of  white  stock. 
1  pint  of  cream. 

1  tablespoonful  flour. 

2  tablespoonful*  butter 


Salt  and  pepper  to  taste. 

y2  cup  of  blanched  almonds 
that  have  been  chopped 
and  pounded  fine. 


Melt  the  butter,  stir  into  it  the  flour.  When 
smooth,  stir  it  into  hot  cream.  Cook  for  ten  min- 
utes. Add  the  hot  stock  and  season,  then  add  the 
nuts  and  serva 


ROCKY  MOUNTAIN  COOK  BOOK. 
CREAM  OF  CHESTNUT. 


1  cup  chestnut  meats. 
1  quart  chicken  or  veal 

stock. 
1  cup  cream. 


1  tablespoonful  flour. 
1  tablespoonful  butter, 
salt  and  pepper. 


Gash  a  cross  on  each  nut  and  place  in  a  pan  in 
the  oven  until  the  shells  break  open.  Kemove  the 
meat  and  cook  in  boiling  water  until  tender.  Press  at 
once  through  a  sieve.  Add  to  the  boiled  stock.  Melt 
the  butter.  Stir  into  it  the  flour  and  add  to  the  stock. 
Boil  for  five  minutes.  Then  add  cream  and  sea- 
sonings. 

MUSHROOM  SOUP. 


1  pint  of  milk. 
%  cup  of  cream. 

i/2  pound  fresh  mushrooms. 

2  tablespoonfuls  butter. 


1  tablespoonful  flour. 
1  teaspoonful  salt. 
Speck  of  pepper. 
Yolks  of  2  eggs. 


Scald  the  milk  in  a  double  boiler.  Melt  the  but- 
ter, stir  into  it  the  flour,  salt  and  pepper.  Stir  this 
into  the  hot  milk,  let  cook  for  ten  minutes,  then  add 
to  it  the  beaten  yolks  and  cream,  stirring  and  cooking 
five  minutes.  Peel  the  mushrooms,  cut  off  the  stems 
and  break  them  in  small  pieces.  Put  them  in  a  sauce 
pan  with  just  enough  hot  water  to  keep  them  from 
sticking.  Let  them  cook  five  minutes.  Chop  fine. 
Add  them  to  the  cream  soup  and  serve.  The  eggs  may 
be  omitted  or  slightly  beaten  and  added  a  few  minutes 
before  serving. 

MUSHROOM  STOCK  SOUP. 

Two  cups  of  chicken  or  turkey  stock,  one-half 
pound  of  fresh  mushrooms  that  have  been  cooked  and 
chopped  fine,  and  added  to  the  stock.  Melt  two 
tablespoonfuls  of  butter,  add  to  it  two  of  flour  and  the 


CREAM  SOUPS.  45 

hot  stock.  Cook  ten  minutes,  strain  out  the  mush- 
rooms, add  one  cup  of  cream  and  season.  This  is  a 
most  delicious,  rich  soup.  The  mushrooms  may  be 
left  in  the  soup. 

BERMUDA  SOUP. 

Peel  and  slice  three  Bermuda  onions,  brown  a 
delicate  brown  in  pork  fat  or  a  little  butter,  then  cook 
in  boiling  salted  water  till  tender.  Melt  in  a  double 
boiler  two  tablespoonfuls  of  butter,  stir  into  it  two 
tablespoonfuls  of  flour,  then  gradually  two  cups  of 
milk.  When  smooth  put  in  the  onions  and  cook  for  a 
half  hour.  Mash  all  through  a  sieve,  reheat,  season 
with  a  teaspoonful  of  salt  and  a  little  pepper.  Add 
half  cup  of  cream  and  serve  at  once. 

SPINACH  SOUP. 

Wash  one  pound  of  spinach,  put  it  on  to  cook 
without  adding  water — there  is  enough  that  clings  to 
the  leaves  to  cook  it — one  teaspoonful  salt,  a  small 
onion  sliced.  When  tender,  mash  through  a  strainer 
or  puree  sieve.  Scald  two  cups  of  milk  in  double 
boiler,  melt  in  sauce  pan  two  tablespoonfuls  of  but- 
ter, stir  into  it  one  of  flour.  When  blended,  stir  it 
into  the  hot  milk.  Cook  ten  minutes,  then  add  one 
cup  of  the  spinach  pulp  and  the  yolk  of  one  egg  di- 
luted with  a  half  cup  of  cream.  Cook  ten  more  min- 
utes. Season  with  salt  and  pepper. 

CREAM  OF  CAULIFLOWER  SOUP. 

Let  a  cauliflower  stand  in  cold  water,  head  down, 
for  one  hour — in  cold  salted  water — this  is  to  draw 
out  any  insects  that  may  be  in  it.  Put  on  to  boil  in 


46  ROCKY  MOUNTAIN  COOK  BOOK. 

chicken  or  veal  stock,  or  hot  water,  and  one  onion,  a 
sprig  each  of  parsley  and  celery.  When  tender,  mash 
through  a  sieve  or  potato  ricer.  For  every  cup  of 
the  pulp  make  a  white  sauce  of  two  cups  of  milk 
stirred  into  two  tablespoonfuls  of  butter  that  has  had 
two  tablespoonfuls  of  flour  stirred  into  it,  one-half 
teaspoonful  salt  and  a  little  pepper.  Cook  ten  min- 
utes, then  stir  in  the  pulp.  Cook  for  five  minutes. 
Add  one-half  cup  of  cream.  Serve. 

CREAM  OF  STOCK  SOUP. 

Use  any  stock  made  from  veal,  poultry  or  game. 
Stock  made  from  turkey  bones  is  very  delicious  for 
this  soup.  Melt  in  a  sauce  pan  four  tablespoonfuls 
of  butter.  Stir  into  it  three  tablespoonfuls  of  flour 
and  half  a  teaspoonful  of  salt,  gradually  stir  into  the 
butter  three  cups  of  the  well-seasoned  stock.  Boil  ten 
minutes.  Add  one  cup  of  thick  cream,  heat  for  five 
minutes.  Serve.  A  few  fresh  mushrooms  that  have 
been  cooked  for  five  minutes,  then  added  to  the  stock 
just  before  serving,  gives  a  delicious  flavor.  Serve  for 
luncheon  in  bouillon  cups  or  for  a  dinner  soup. 


SUMMER  SOUPS— FRUIT  SOUPS.  47 


SUMMER  SOUPS. 

Make  a  rich  chicken  broth  or  bouillon,  chill,  sur- 
round by  ice  or  freeze  to  a  frappe.  Serve  in  bouil- 
lon cups  with  or  without  whipped  cream. 

Clam  Bouillon  can  be  served  in  the  same  way. 

FRUIT  SOUPS. 

STRAWBERRY  SOUP. 

One  pint  of  strawberries  and  one  pint  of  water; 
cook  together  until  the  strawberries  are  soft,  then  add 
one-half  glass  currant  jelly.  When  the  jelly  is  dis- 
solved, strain,  thicken  with  a  scant  teaspoonful  of 
corn  starch.  Cook  for  ten  minutes,  and,  if  necessary, 
strain  again.  Serve  very  cold  in  bouillon  cups,  with 
chipped  ice. 

RASPBERRY,  CURRANT  AND  GOOSEBERRY  SOUP. 

One  pint  of  the  fruit  and  one  pint  of  water.  Cook 
together  until  the  fruit  is  tender.  Strain,  add  one 
tablespoonful  of  sugar,  a  few  grains  of  salt  and  a  lit- 
tle corn  starch  to  thicken  slightly.  Cook  for  ten  min- 
utes. If  necessary  strain  again.  Serve  very  cold  in 
cups  with  chipped  ice. 

PLUM,   CHERRY,   PINEAPPLE  AND  PEACH  SOUP. 

Cook  one  pint  of  fruit  with  a  pint  of  water  till 
very  soft,  mash  and  sift  Sweeten  slightly  and  thick- 
en a  very  little  with  corn  starch;  a  little  lemon  or 
orange  juice  will  improve  these  soups.  Serve  very 
cold  with  chipped  ice. 


48        ROCKY  MOUNTAIN  COOK  BOOK. 
ORANGE  SOUP. 

The  juice  of  six  oranges  and  one  lemon,  sweeten 
slightly,  add  a  little  sherry  wine  if  desired.  Chill. 
Serve  with  chipped  ice. 


FISH.  49 


FISH. 

Fish,  to  be  palatable  and  nutritious,  should  be 
fresh,  well  cleaned  and  thoroughly  cooked.  When 
fresh,  the  eyes  are  bright,  the  flesh  firm  and  elastic 
to  the  touch.  Fish  should  be  cleaned,  washed  in  cold 
water  and  dried  (not  soaked)  as  soon  as  it  reaches 
us  and  put  directly  on  the  ice  or  in  a  cold  place.  It 
should  not  be  put  in  the  compartment  with  milk  or 
butter,  as  they  absorb  the  odors  very  quickly.  Frozen 
fish  should  be  laid  in  cold  water  until  they  become 
limber. 

TO  SKIN  AND  BONE  A  FISH. 

Cut  through  the  skin,  down  the  back  bone,  taking 
of  the  fins.  Beginning  at  the  head,  loosen  the  skin 
and  strip  it  down.  Use  a  knife  to  help  loosen  the 
skin,  and  a  little  salt  on  the  fingers  enables  one  to  get 
a  firmer  hold.  Then  slip  the  knife  under  the  flesh, 
keeping  it  close  to  the  bone,  to  remove  the  flesh  or  fil- 
lets. They  can  be  served  whole  or  divided  in  uniform 
piecs  if  the  fish  is  large. 

TO  BOIL  A  FISH. 

Put  the  fish  into  a  kettle  of  boiling  water,  enough 
to  cover,  with  a  teaspoonful  of  salt  and  a  tablespoon- 
ful  of  vinegar  or  half  the  juice  of  a  lemon.  This 
hardens  it.  Do  not  let  the  water  boil  rapidly  after  the 
fish  is  put  in,  as  that  breaks  it ;  let  it  simmer  on  top 
of  the  stove.  A  little  celery,  onion,  bay  leaf  and  pep- 
percorns put  in  the  water  improves  the  flavor  of  white 
fish.  Allow  fifteen  minutes  to  a  pound.  If  a  fish  ket- 


50  ROCKY  MOUNTAIN  COOK  BOOK. 

tie  is  not  used,  place  the  fish  in  a  plate  and  tie  the 
plate  in  a  cloth  before  putting  in  the  kettle.  Pre- 
pared in  this  way  it  is  much  easier  to  remove  from 
the  kettle. 

TO  BROIL  FISH. 

Clean  the  fish,  wash  and  wipe  dry.  Cover  with 
a  little  softened  butter,  season  with  salt  and  pep- 
per. Rub  the  broiler  with  salt  pork  or  butter. 
Broil  first  the  flesh  side  until  brown  before  turning. 
A  thick  fish  should  cook  about  twenty  minutes,  a  thin 
one  less  time.  Try  with  a  fork.  When  done,  place 
on  a  hot  platter,  season  with  butter,  salt  and  pepper 
and  a  little  chopped  parsley.  Garnish  with  lemon  or 
water  cress  or  serve  with  a  sauce. 

TO  BAKE  FISH. 

Place  in  the  bottom  of  the  pan  two  or  three  thin 
slices  of  salt  pork  to  prevent  the  fish  from  sticking, 
or  on  the  rack,  if  rack  is  used.  If  part  of  a  fish  is  to 
be  baked,  wash  it  and  wipe  dry,  cover  the  fish  with 
buttered  cracker  crumbs  that  have  been  well  seasoned 
with  salt,  pepper,  lemon  juice,  chopped  parsley  and  a 
little  onion  juice,  or  sprinkle  with  flour ;  or,  salt  and 
pepper,  little  pieces  of  butter,  and  five  minutes  before 
removing  from  the  oven  cover  the  top  with  grated 
cheese,  seasoned  with  a  little  salt  and  paprica. 

STUFFING  FOR  FISH. 


1  cup  of  powdered  cracker 

crumbs. 

1  teaspoonful  salt. 
A  little  pepper. 
1  teaspoonful  chopped 

parsley. 


1  teaspoonful  onion  juice. 
i/4  cup  melted  butter. 

2  teaspoonfuls  of  pickles, 

chopped,  or,  one  of  ca- 
pers and  one  of  pickles. 


FISH.  51 

If  not  moist  enough,  use  a  little  hot  water.  An 
egg  may  be  used,  but  it  is  not  necessary.  This  should 
be  a  dry  stuffing. 

TO  BAKE  A  WHOLE  FISH. 

Stuff  and  sew  up  the  fish.  Place  the  fish  upright 
in  the  pan.  If  broad  and  short  they  may  be  kept  in 
place  by  propping  up.  If  not  the  right  shape  to 
prop,  skewer  in  the  shape  of  the  letter  S.  If  pre- 
pared in  this  way  will  keep  their  shape  after  cooking. 
Place  when  done  on  a  hot  platter.  Pour  a  sauce 
around  it,  place  a  slice  of  lemon  in  the  mouth.  Be- 
fore baking,  cut  gashes  (three  or  four)  across  the  back 
and  place  in  each  a  slice  of  salt  pork.  The  head  and 
tail  should  be  left  on. 

FISH  CHOWDER. 

When  it  is  available,  cod  or  haddock  is  used,  but 
halibut  makes  a  very  good  chowder.  Have  the  fish 
cut  in  serving  pieces.  Cut  salt  pork  in  tiny  squares. 
Fry  until  brown,  with  one  finely  chopped  onion ;  put 
in  a  kettle  with  the  fish.  Cover  with  boiling  water, 
add  a  little  salt.  Cook  until  the  fish  is  tender.  Cook 
sliced  potatoes  until  tender.  Add  those  to  the  chow- 
der, and  one  cup  of  rich  milk.  Melt  two  tablespoon- 
f uls  of  butter,  stir  into  it  one  of  flour ;  use  one  cup  of 
the  hot  liquid  to  make  a  sauce,  stirring  gradually  into 
the  butter  and  flour,  then  add  this  to  the  chowder, 
season  with  pepper  and  salt  to  taste ;  put  a  few  crack- 
ers on  top  when  ready  to  serve. 

TO  COOK  SMELTS. 

Clean,,  wash  and  dry  them,  season  with  salt  and 
pepper,  dip  in  fine  granulated  corn  meal  or  flour. 


52  ROCKY  MOUNTAIN  COOK  BOOK. 

Fasten  together  with  a  toothpick  forming  a  ring  (or 
fry  without).  Place  in  as  many  as  will  cover  the 
bottom  of  a  frying  basket,  dip  in  smoking  hot  fat  and 
cook  for  one  minute.  Or,  fry  out  in  frying  pan  half 
a  dozen  slices  of  salt  pork.  Cook  the  smelts  in  this, 
first  on  one  side  and  then  the  other,  until  they  are 
brown.  Serve  with  tartare  sauce. 


FILLETS  BAKED  WITH  TOMATOES. 

Any  kind  of  fillets  or  sliced  fish  can  be  cooked  in 
this  way.  Place  on  the  bottom  of  the  pan  four  slices 
of  salt  pork,  one  onion  cut  in  slices,  wash  and  wipe 
the  fish  dry,  cover  the  top  with  butter-seasoned 
crumbs.  Place  in  the  pan  on  top  of  the  pork  and 
onions.  Wipe  clean  half  a  dozen  tomatoes  (or  enough 
to  serve  one  to  each  person),  place  them  around  the 
fish.  Cook  in  a  hot  oven  until  the  fish  is  done,  bast- 
ing several  times,  both  the  tomatoes  and  fish  with  the 
fat  in  the  pan.  When  done  place  the  fish  carefully 
on  a  hot  platter  and  arrange  the  tomatoes  around  it. 
Serve  with  Hollandaise,  white  or  Bearnaise  sauce. 


STUFFED  FILLETS  OR  SLICED  FISH. 

Wash  and  wipe  the  fish  dry,  season  with  salt  and 
pepper,  spread  a  layer  of  "stuffing  for  fish"  over  the 
pieces,  about  an  inch  thick.  Roll  up  and  tie  securely 
with  a  string.  Place  in  a  buttered  pan  or  on  slices  of 
salt  pork.  Cover  the  top  and  sides  with  buttered 
crumbs.  Cook  in  a  hot  oven  three-quarters  of  an 
hour.  Serve  with  maitre  d'hotel  butter  or  a  white 
sauce  made  from  the  fat  in  the  pan. 


FISH.  53 

BOILED  SALMON. 

Prepare  and  cook  as  for  boiled  fish.  Serve  on  a 
hot  platter  with  Hollandaise  sauce  and  the  little  ball 
potatoes,  placing  some  of  the  potatoes  on  top  of  the 
fish  to  form  a  bunch  of  grapes. 

SALMON  CUTLETS. 

One  cup  of  cold  fish  minced  fine,  season  with  one 
teapsoonful  of  salt,  a  little  pepper,  one  teaspoonful 
chopped  parsley,  two  teaspoonfuls  lemon  juice.  Mix 
with  one-half  cup  of  thick  white  sauce.  (See  sauces.) 
When  cold  shape  in  cutlet  form.  Roll  in  crumbs  and 
egg  and  crumble  again.  Fry  in  deep  hot  fat  until 
brown.  Serve  with  the  paper  ruffles  stuck  in  the 
small  end  of  each,  placing  the  large  end  to  the  center 
of  the  platter.  Pour  around  them  a  Hollandaise  or 
white  sauce.  Any  left-over  whitefish  is  delicious  pre- 
pared in  this  way. 

FISH  TIMBALE. 

Cut  one  pound  of  raw  fresh  whitefish  in  small 
pieces,  chop  or  pound  to  a  pulp,  press  through  a 
coarse  sieve.  To  every  cup  of  the  fish  pulp  add  one 
tablespoonful  of  fine  bread  crumbs  that  have  soaked 
in  a  third  of  a  cup  of  milk  or  cream  until  soft.  One 
teaspoonful  of  salt,  one-eighth  teaspoonful  of  pepper, 
one-half  teaspoonful  of  onion  juice,  the  yolk  of  one 
egg  well  beaten.  Beat  all  well  together  for  five  min- 
utes, then  fold  in  lightly  the  stiffly  beaten  white.  But- 
ter a  mould  or  bowl ;  fill  it  not  over  two-thirds  full ; 
set  it  in  a  pan  of  hot  water.  Cover  the  mould  with  a 
greased  paper  and  set  in  a  moderate  oven.  Cook  until 
the  center  is  firm,  from  twenty  minutes  to  one  hour, 


54  ROCKY  MOUNTAIN  COOK  BOOK. 

according  to  size  of  the  timbale.  Turn  from  the 
mould  and  surround  with  a  lobster,  shrimp  or  tomato 
sauce. 

PLANKED  SHAD  AND  POTATO  ROSES. 

Place  the  shad  that  has  been  prepared  as  for  broil- 
ing on  a  thick  hardwood  board ;  hold  it  down  with  a 
few  tacks.  Season  it  with  salt  and  pepper  and  cover 
with  buttered  crumbs.  Shape  hot  mashed  potato 
through  a  pastry  bag  and  tube,  in  the  form  of  roses 
around  the  fish,  brush  over  with  the  yolk  of  egg  that 
has  been  slightly  beaten.  Cook  in  a  hot  oven  for 
twenty-five  minutes. 

CASSEROLE  OF  FISH. 

Line  a  mould  or  baking  dish  with  seasoned 
mashed  potato,  first  buttering  it  well.  Fill  up  the 
mould  with  any  kind  of  highly  seasoned  creamed  fish, 
or  fish  that  has  been  mixed  with  tomato  sauce.  Cover 
the  top  over  with  an  inch  layer  of  mashed  potato, 
brush  over  with  a  beaten  yolk  of  egg.  Bake  in  a  hot 
oven  for  fifteen  minutes. 

CREAMED  FISH  SERVED  IN  MASHED  POTATO  CASE. 

Line  a  baking  dish  with  mashed  potato.  Cover 
with  the  beaten  yolk  of  egg.  Set  in  a  hot  oven  to 
brown,  then  serve  in  it  any  kind  of  creamed  fish.  A 
good  luncheon  dish.  Creamed  meats  are  also  good 
served  in  this  way. 

CREAMED  SALT  FISH. 

Cook  the  salt  fish  in  boiling  water  until  tender, 
changing  the  water  once.  Pick  in  small  pieces  and 


FISH.  55 

mix  with  a  white  sauce.     Serve  on  toast  or  on  a  plat- 
ter garnished  with  broiled  sweet  or  white  potatoes. 

SALT  FISH  BALLS. 

1  cup  raw  salt  fish.  1  egg. 

2  cups  potatoes.  |    Little  pepper. 

Pick  the  fish  in  small  pieces,  free  from  bones. 
Pare  the  potatoes,  cut  in  quarters.  Cook  the  potatoes 
and  fish  together  in  boiling  water  until  tender.  Drain 
off  the  water  and  mash  until  very  light ;  add  the  pep- 
per and  when  a  little  cool,  the  egg,  well  beaten.  Drop 
from  a  tablespoon  into  smooking  hot  fat.  Fry  until 
brown.  Cook  only  three  or  four  at  a  time,  as  too 
many  cool  the  fat.  Drain  on  soft  paper.  Serve  with 
a  white  sauce.  It  is  better  not  to  form  the  mixture 
into  shapes,  as  it  makes  them  heavy. 

SALMON  FISH  BALLS. 

Mix  one-half  cup  of  salmon  with  one  cup  of 
mashed  potato.  Season  and  add  one  egg.  Shape  in 
little  flat  cakes.  Cover  with  melted  butter  and  broil, 
or  fry  in  salt  pork  fat.  Brown  on  one  side  and  then 
the  other.  The  salt  pork  gives  a  very  nice  flavor. 

PETITE  FISH  BALLS. 

Shape  any  kind  of  fish  ball  mixture  in  balls  the 
size  of  a  good-sized  marble.  Fry  in  a  basket  in  deep 
fat.  Drain  on  soft  paper.  Serve  with  tartare,  to- 
mato or  white  sauce. 

TIMBLE  OF  COOKED  FISH. 

One  cup  of  chopped  cooked  fish.  One  tablespoon- 
ful  of  fine  bread  crumbs  soaked  for  one-half  hour  in 


56  ROCKY  MOUNTAIN  COOK  BOOK. 

half  cup  of  milk.  One  teaspoonful  of  grated  onion. 
One  whole  egg  and  one  yolk.  Salt  and  pepper.  Two 
tablespoonfuls  of  cream. 

Mix  all  ingredients.  Add  eggs  last  well  beaten. 
Turn  in  one  large  mold  or  in  small  ones.  Cook  in  a 
pan  of  hot  water  until  firm.  Do  not  let  water  boil. 
Cook  on  top  of  stove  or  in  the  oven.  Eemove  from 
mold  and  surround  with  white  sauce.  Pieces  of  as- 
paragus tips  may  be  added  to  the  sauce. 


SHELL  FISH.  57 


SHELL  FISH. 


OYSTERS  RAW. 

Oysters  to  be  served  raw  should  be  very  fresh, 
and  should  not  be  served  at  all  from  the  first  of  May 
to  September,  as  their  flavor  is  not  as  good  and  they 
are  not  so  healthful.  For  serving  raw,  the  small 
oysters  should  be  used.  Look  them  over  carefully  to 
see  that  there  are  no  pieces  of  shells.  Leave  them  on 
the  deep  half  of  the  shell  and  arrange  regularly 
around  the  plate,  giving  six  to  each  person.  Have  a 
little  ice  in  the  center  of  the  plate,  chipped  fine. 
Place  on  the  ice  a  little  parsley  or  watercress  and  a 
quarter  of  a  lemon  on  that.  Serve  with  them  paprica 
or  tobasco  sauce,  horseradish,  thin  slices  of  brown 
bread  buttered  or  crackers. 

OYSTERS  COOKED  IN  THE  SHELL. 

These  are  very  delicious  and  should  be  served  as 
soon  as  ready.  They  make  a  very  palatable  dish  for 
Sunday  night  supper. 

Wash  the  shells  clean,  put  them  in  a  pan  with 
the  round  side  down  to  hold  the  juice,  and  cook  in  a 
hot  oven  until  the  shells  break  open.  Remove  the  up- 
per shell.  Season  to  taste  when  served. 

Clams  are  delicious  cooked  in  this  way,  in  their 
own  juices. 

OYSTERS  SERVED  IN  ICE. 

Have  fresh,  small  oysters  that  have  been  well 
picked  over.  Make  a  cavity  in  a  smooth  block  of  ice 


58  ROCKY  MOUNTAIN  COOK  BOOK. 

with  a  hot  brick,  or  pail  or  can  of  hot  water.  Place 
the  ice  on  a  platter  with  colored  tissue  paper  under 
it  if  you  want  the  color  effect.  Surround  it  with 
parsley  or  watercress  and  quarters  of  lemon,  then 
place  in  the  oysters. 

Oyster  Cocktail  is  very  nice  served  in  this  way. 

Individual  cakes  of  ice  can  be  made  in  the  same 
way. 

FRIED  OYSTERS. 

Select  large  oysters  for  frying.  Pick  them  over 
carefully  to  see  that  none  of  the  shell  adheres.  Put 
them  in  a  strainer  and  let  the  cold  water  run  through 
them  just  to  rinse  them.  Drain  well,  season  finely 
rolled  cracker  crumbs  with  salt  and  pepper,  dip  the 
oysters  in  the  crumbs,  then  into  egg,  which  has  just 
been  beaten  slightly,  to  mix  it,  and  has  two  table- 
spoonfuls  of  water  added  to  it,  then  into  the  crumbs 
again.  Put  five  or  six  at  a  time  in  the  frying  basket 
and  plunge  in  the  smoking  hot  fat.  Cook  until  a 
golden  brown.  These  should  not  be  fried  until  time 
to  serve.  Pickles,  horseradish,  chow-chow,  tartare 
sauce  or  celery  salad  can  be  served  with  them,  either 
as  a  garnish  or  separately.  Fried  oysters  may  be  pre- 
pared some  time  before  cooking. 

BROILED  OYSTERS. 

Prepare  the  oysters  as  for  fried.  Dry  them  well. 
Dip  them  in  melted  butter,  rub  a  fine  wire  broiler 
with  butter  or  salt  pork,  place  them  on  the  broiler 
over  hot  coals  and  cook  until  the  juice  flows.  Place 
them  on  rounds  or  squares  of  toast,  three  or  four  on 
each  piece.  Pour  a  little  melted  butter  over  them, 
season  with  pepper.  Serve  any  kind  of  pickles  with 
them. 


SHELL  FISH.  59 

OYSTER  COCKTAIL. 


1  pint  of  small  oysters. 

cleaned  and  thoroughly 

chilled. 

1  tablespoonful  horseradish. 
5  tablespoonfuls  lemon  juice. 
1  tablespoonful  vinegar. 


3  tablespoonfuls  Worcester- 
shire sauce. 

3  tablespoonfuls  catsup. 

1  teaspoonful  tobasco  sauce. 

1  teaspoonful  salt,  or  more 
if  needed. 


Serve  in  cocktail  glasses  or  in  lemon  cups,  or  to- 
mato cups,  on  a  bed  of  green,  or  cups  shaped  from 
tomato  or  celery  jelly. 

PANNED  OYSTERS. 

Put  a  tablespoonful  of  butter  into  a  hot  sauce 
pan,  then  add  the  oysters  that  have  been  well  picked 
over  and  cleaned.  Let  them  cook  until  the  edges 
curl,  then  place  them  on  pieces  of  toast  or  hot  crack- 
ers that  have  been  moistened  with  the  liquor.  Sea- 
son with  butter,  salt  and  pepper. 

CREAMED  OYSTERS. 

Cook  one  pint  of  oysters  in  their  own  liquor  until 
plump  and  their  edges  curl.  Drain  off  the  liquor. 
Make  a  sauce  by  melting  two  tablespoonfuls  of  butter 
and  stirring  into  it  two  tablespoonfuls  of  flour,  one- 
fourth  teaspoonful  of  salt  (or  more  if  needed),  a  lit- 
tle pepper  or  paprica.  Stir  slowly  into  this  one-half 
cup  of  oyster  liquor  to  one-half  cup  of  cream  or  milk. 
Cook  ten  minutes  and  add  the  oysters.  Let  them  re- 
heat in  the  sauce  for  five  minutes.  Serve  on  toast  or 
in  patty  shells,  timbale  cases  or  bread  boxes. 

OYSTERS  IN  SHELLS  OR  RAMQUIN  DISHES. 

Cook  the  oysters  and  make  the  sauce  the  same  as 
for  Creamed  Oysters.  Remove  the  sauce  from  the 


60  ROCKY  MOUNTAIN  COOK  BOOK. 

fire,  add  the  oysters  and  the  beaten  yolks  of  two  eggs, 
butter  the  shells  or  dishes  and  fill  about  two-thirds 
full.  Cover  the  top  with  buttered  bread  crumbs  and 
bake  in  a  hot  oven  for  five  minutes,  or  until  the 
crumbs  are  brown. 

To  Butter  Crumbs. — Melt  one  tablespoonful  of 
butter,  add  to  it  two  tablespoonfuls  of  crumbs,  stir 
them  into  the  butter. 

SCALLOPED  OYSTERS. 

Wash  and  pick  over  the  oysters.  Butter  a  baking 
dish  and  place  in  a  layer  of  oysters.  Sprinkle  them 
with  salt,  pepper  and  bits  of  butter  and  a  layer  of 
cracker  crumbs.  Before  putting  on  the  top  layer  of 
crumbs  add  three  tablespoonfuls  of  sherry,  if  liked. 
Cover  the  top  with  buttered  crumbs.  (Buttered 
crumbs  given  in  the  preceding  receipt.)  Bake  for 
twenty  minutes  in  a  hot  oven  or  try  the  oysters  in  the 
center  and  see  if  the  edges  are  curled. 

PIGS  IN  BLANKET. 

Season  large  oysters  with  salt  and  pepper  an  hour 
before  using,  then  wrap  each  oyster  in  a  thin  slice  of 
bacon  and  fasten  with  a  wooden  toothpick.  Cook  on 
a  hot  spider  or  frying  pan  or  in  the  chafing  dish  until 
the  bacon  is  brown.  Serve  on  small  pieces  of  but- 
tered toast. 

Oysters  in  Batter. — (See  fritter  batter.)  Select 
large  oysters,  clean  and  dry  dip  in  fritter  batter.  Fry 
till  brown  in  hot  fat.  Drain  on  soft  paper. 

CLAMS. 

Little  Neck  Clams  are  the  best  for  serving  raw. 
Serve  the  same  as  raw  oysters. 


SHELL  FISH.  61 

CLAM  CHOWDER. 

Boil  four  quarts  of  clams.  Remove  from  the 
shells.  Remove  skin  from  the  head  and  cut  off  the 
end.  Strain  the  liquor.  Fry  until  brown  and  crisp 
diamond  squares  of  salt  pork  and  one  onion  chopped 
fine.  Peal  and  slice  potatoes.  Cook  until  tender. 
Add  to  the  clam  liquor  with  the  pork  scraps  and 
onion.  Add  the  clams.  Melt  two  tablespoonfuls  of 
butter.  Stir  into  it  two  of  flour  and  mix  with  some 
of  the  hot  liquor.  Then  stir  all  into  the  chowder. 
Add  one  cup  of  rich  milk.  Serve  with  crackers. 
Canned  clams  may  be  used  in  place  of  fresh  ones. 

ROASTED  CLAMS. 

Roast  the  same  as  oysters. 

STEAMED  CLAMS. 

Wash  the  shells  until  clean  and  free  from  grit. 
Put  them  in  a  kettle  without  water,  cover  closely  and 
cook  until  the  shells  open.  Serve  hot  in  the  shells, 
with  melted  butter.  Serve  a  small  glass  of  the  clam 
water  to  each  person. 

CLAMS  IN  BATTER. 

Cook  the  same  as  for  steamed  clams.  Cut  off 
the  head  (the  black  tip)  and  dip  in  batter;  fry  in 
smoking  hot  fat  until  brown.  (See  fritter  batter.) 
The  clams  may  be  chopped  before  adding  to  the  bat- 
ter if  desired. 

CLAMS  A  LA  TOURINE. 

Twelve  clams  chopped  fine  or  one  small  can  of 
minced  clams.  Loaf  of  bread.  Remove  the  bread 


62  ROCKY  MOUNTAIN  COOK  BOOK. 

from  the  crust  and  soak  in  milk  until  soft.  Add  one 
tablespoonful  of  onion  chopped  fine.  One  tablespoon- 
ful  of  melted  butter.  Pepper  and  salt  to  taste. 

Mix  all  together.  Add  clam  juice  if  not  moist 
enough.  Bake  in  shells  with  buttered  crumbs  on  top. 

SCALLOPS. 

Wash  quickly,  dry  between  cloths,  dip  in  cracker 
crumbs  that  have  been  seasoned  with  salt  and  pepper, 
then  in  slightly  beaten  egg  that  has  two  tablespoon- 
fuls  of  water  added  to  it,  and  in  the  crumbs  again. 
Place  them  in  a  frying  basket,  immerse  it  in  smoking 
hot  fat  for  one  minute.  Drain  on  brown  paper. 
Serve  with  tartare  sauce. 

CRABS. 

Crabs  are  at  their  best  during  the  months  of 
May,  June,  July  and  August.  Crabs,  like  lobsters, 
shed  their  shell  once  a  year.  When  the  shell  is  form- 
ing they  are  soft  shell  crabs. 

SOFT  SHELL  CRABS. 

Soft  Shell  Crabs  should  be  used  only  when  fresh. 
Remove  the  sand  bag,  gills  and  intestines.  Wash  and 
wipe  dry.  Roll  in  cracker  crumbs,  egg,  and  crumbs 
again,  immerse  in  smoking  hot  lard  for  two  minutes 
or  roll  in  flour  and  saute  in  hot  butter  on  both  sides. 
Serve  with  tartare  sauce. 

BOILED  CRABS. 

Plunge  them  head  first  in  hot  water  (not  boiling), 
then  add  one  tablespoonful  of  salt;  boil  for  twenty 
minutes.  When  cold  remove  the  outside  shell  and 
take  out  the  meat  carefully. 


SHELL  FISH.  63 

DEVILED  CRABS. 

Mince  the  meat  fine  and  mix  with  half  the 
amount  of  white  sauce;  season  with  salt,  paprica  or 
a  little  cayenne,  teaspoonful  chopped  parsley,  tea- 
spoonful  lemon  juice,  yolk  of  hard-boiled  egg.  Re- 
place in  the  shell,  cover  with  buttered  crumbs  and 
brown  in  a  hot  oven. 

CRAB  FLAKES  IN  TARTAR  SAUCE. 

Mix  the  crab  flakes  with  tartar  sauce.  Serve  ice 
cold  in  small  glasses  or  in  double  glasses  surrounded 
by  ice  as  a  first  course  at  luncheon  or  dinner.  Serve 
with  it  hot  toasted  crackers. 

DEVILED  CRABS  OR  LOBSTER,  NEW  ORLEANS. 

Pick  the  fish  apart  in  fine  pieces.  Make  a  soft 
paste  of  fine  fresh  bread  crumbs  and  thin  cream.  Add 
the  fish,  salt  and  pepper,  bake  until  brown  in  shells 
with  finely  powdered  buttered  crumbs  on  top. 

FRIED  FROG  LEGS. 

After  being  skinned,  dip  in  cracker  crumbs  sea- 
soned with  salt  and  pepper;  then  in  egg  and  the 
crumbs  again.  Put  in  a  frying  basket,  immerse  in 
smoking-hot  fat  for  one  minute.  Drain.  Serve  with 
a  cream  or  mushroom  sauce  or  a  drawn  butter  sauce. 

DEVILED  SHRIMP. 


1  pint  of  shrimp. 

1  cup  white  stock  or  milk. 
4  tablespoonfuls  butter. 

2  tablespoonfuls   flour. 

3 


1  teaspoonful  mustard. 
%  teaspoonful  cayenne. 
1  teaspoonful  salt. 
1  tablespoonful  lemon  juice. 


64  ROCKY  MOUNTAIN  COOK  BOOK. 

Make  a  sauce  by  melting  the  butter,  stirring  in 
the  flour  and  seasonings  and  the  milk  or  stock.  When 
smooth  add  the  minced  shrimps.  Sprinkle  shells  or 
ramquin  dishes  with  lettered  crumbs,  cut  in  the 
shrimp  mixture.  Cover  over  with  buttered  crumbs. 
Cook  from  ten  to  twelve  minutes  in  a  hot  oven. 


LOBSTERS. 

Lobsters  are  difficult  to  digest  and  should  only  be 
eaten  when  fresh.  Select  a  heavy  lobster  for  the  size. 
These  will  be  found  to  be  the  most  meaty. 

TO  BOIL  A  LOBSTER. 

Have  enough  water  in  a  kettle  to  cover,  and  be- 
fore the  water  gets  very  hot  put  in  the  lobsters. 
This  seems  the  most  merciful  way,  as  it  smothers 
them  at  once.  Add  two  tablespoonfuls  of  salt,  cover 
and  boil  for  thirty  minutes. 

TO  OPEN  A  LOBSTER. 

When  the  lobster  is  cold,  break  off  the  large  claws, 
separate  the  tail  from  the  body.  Remove  the  small 
claws.  Save  the  coral  and  the  green  liver.  Break 
the  tail  by  pressing  the  sides  together ;  then  open  and 
take  out  the  meat  and  remove  the  intestinal  canal, 
which  runs  the  full  length.  Break  off  the  gills.  The 
gills,  stomach  and  intestines  are  the  only  parts  not 
used.  Break  the  body  in  the  middle  and  pick  the 
meat  from  the  joints.  Hammer  the  claws  near  the 
edges,  so  as  not  to  break  the  meat.  Remove  the  meat. 
If  the  body  of  the  shell  is  to  be  used  for  serving,  cut 
down  the  underside  with  a  sharp  knife. 


SHELL  FISH.  65 

TO  BROIL  A  LIVE  LOBSTER. 

With  a  sharp  knife  cut  quickly  down  the  back, 
remove  the  intestines  and  stomach.  Broil  over  a  mod- 
erate fire  for  thirty  minutes,  shell  side  down.  Spread 
a  little  butter  over  it  when  broiling  to  keep  it  moist. 
When  done,  break  the  claws,  season  with  salt,  pepper 
and  melted  butter. 

PLAIN  LOBSTER. 

Eemove  the  meat  from  the  shell,  place  on  a  plat- 
ter, garnish  with  the  little  claws  and  parsley.  Season 
individually  with  salt,  pepper,  vinegar  and  oil  or 
melted  butter.  , 

SAUTE  LOBSTER. 

Break  the  lobster  meat  in  small  pieces,  heat  in 
hot  butter  in  saucepan  or  chafing  dish,  season  with 
salt,  pepper  and  a  little  vinegar.  Cook  for  about  five 
minutes. 

CREAMED  LOBSTER. 

Cut  the  meat  quite  fine,  reheat  in  a  white  sauce, 
seasoned  with  salt,  pepper  or  paprica,  lemon  juice. 
Serve  on  toast  or  in  patty  cases,  timble  cases,  bread 
boxes,  or  in  shells  or  ramquin  dishes,  baked  for  five 
minutes  in  the  oven  with  the  buttered  crumbs  on  top. 

DEVILED  LOBSTER. 

Chop  the  lobster  very  fine  season  highly  with 
lemon  juice,  paprica,  a  little  chopped  celery,  two 
small  pickles  chopped  fine,  salt.  Mix  with  a  white 
sauce,  using  half  as  much  sauce  as  meat.  Fill  the  tail 
of  the  lobster  shells  with  the  mixture,  setting  them  in 
the  pan  with  the  meat  side  up.  Cover  the  top  with 


66  ROCKY  MOUNTAIN  COOK  BOOK. 

buttered  crumbs.  Bake  for  fifteen  or  twenty  minutes 
in  a  hot  oven.  Place  two  tails  together  lengthwise, 
the  crumbs  side  up  and  garnish  with  the  claws  and 
parsley  or  watercress. 

LOBSTER  A  LA  NEWBURG. 

Cut  the  meat  from  a  two-pound  lobster  in  inch 
pieces.  Melt  in  the  chafing  dish  or  sauce  pan  two 
tablespoonfuls  of  butter,  add  the  lobster  and  one- 
fourth  teaspoonful  of  salt,  a  speck  of  cayenne  or  pap- 
rica.  (A  truffle  chopped  fine  may  be  added.)  Cover 
and  let  cook  for  five  minutes,  then  add  one-fourth  cup 
of  sherry  or  madeira,  or  half  sherry  and  half  brandy, 
and  cook  for  five  minutes.  Beat  the  yolks  of  two  eggs 
and  mix  them  well  with  a  cup  of  cream,  add  this 
and  stir  until  it  thickens.  Serve  at  once  or  the  eggs 
may  cause  it  to  curdle. 

LOBSTER  SOUFFLE. 


2  tablespoonfuls  butter. 

2  tablespoonfuls   flour. 
1  cup  milk. 

3  eggs. 


1  cup  of  very  finely  chopped 

lobster  meat. 
Salt,  paprica  and  little 
onion  juice. 


Melt  the  butter.  Stir  into  it  the  flour  and 
gradually  the  milk.  Then  the  lobster  and  seasonings 
and  the  beaten  yolks  of  the  eggs.  Cook  for  five  min- 
utes after  the  yolks  are  put  in.  Remove  from  the 
fire  when  cool.  Add  the  stiffly  beaten  whites.  Bake 
in  a  buttered  pan  in  hot  water  until  firm. 

OYSTER  SOUFFLE. 

Make  the  same  as  lobster  souffle.  Use  one  cup 
of  oysters  that  have  been  cooked  and  chopped  fine. 
One-half  cup  of  the  oyster  juice  and  one-half  cup  of 
milk. 


MEATS.  67 


MEATS. 


The  cheaper  cuts  of  meat  should  have  a  long,  slow 
cooking  to  break  up  the  fiber.  A  cheap  cut  of  meat 
often  contains  more  nourishment  than  an  expensive 
cut.  For  example,  there  is  more  nourishment  in  a 
well-cooked  piece  of  round  than  in  a  well-cooked  fillet. 
Tough  meats  are  better  boiled,  as  a  lower  degree  of 
heat  can  be  used  and  slower  cooking. 


TO  ROAST  BEEF. 

Beef  should  be  well  streaked  with  fat,  of  a  bright 
red  color,  elastic  to  the  touch,  and  have  a  thick  out- 
side layer  of  fat.  Put  the  meat  in  the  pan  which  has 
been  heated  hot  on  top  of  the  stove,  then  sear  the 
meat  in  the  hot  pan  on  all  sides,  turning  it  with  a 
fork.  Then  place  it  in  the  pan  on  a  rack,  sprinkle 
first  with  flour,  then  with  salt  and  pepper.  Put  two 
tablespoonfuls  of  drippings  in  the  pan  if  you  have 
them,  but  no  water,  as  water  steams  the  meat.  Cook 
in  a  very  hot  oven  for  ten  minutes,  then  reduce  the 
heat,  basting  often  with  the  fat  in  the  pan.  Roast 
ten  minutes  to  a  pound,  if  liked  rare,  and  fifteen  min- 
utes if  liked  well  done. 

Rolled  Roast — Should  be  cooked  a  little  longer. 

Searing — First  cooking  the  meat  in  a  hot  oven 
hardens  the  outside  and  keeps  the  juices  in.  Place 
on  the  platter  with  the  fat  side  up.  Carve  in  thin 
slices  across  the  grain. 


68        ROCKY  MOUNTAIN  COOK  BOOK. 
GRAVY  FOR  ROAST  BEEF. 

Pour  the  fat  from  the  pan  in  a  bowl,  then  pour 
about  a  pint  of  hot  water  or  stock  in  the  pan,  to  get  all 
of  the  settlings.  Put  four  tablespoonfuls  of  hot  fat 
in  a  sauce  pan,  stir  into  it  two  tablespoonfuls  of  flour, 
well  mixed,  stir  in  the  hot  water  or  stock  from  the 
pan.  Season  to  taste  with  salt,  pepper,  Worcester- 
shire sauce,  ketchup  or  mushrooms.  Cook  for  ten 
minutes. 

YORKSHIRE  PUDDING. 

Beat  two  eggs  very  lightly,  add  one-half  teaspoon- 
ful  of  salt  and  one  cup  of  milk.  Stir  this  gradually  on 
three-fourths  cup  of  flour,  beat  until  smooth.  Pour 
in  hot  gem  pans  that  have  in  them  drippings  from  the 
roast  beef.  Bake  in  a  hot  oven  thirty  minutes,  bast- 
ing twice  with  beef  drippings,  but  not  until  they  have 
been  baking  for  fifteen  minutes.  Serve  around  the 
roast  beef.  This  is  a  much  better  way  than  baking  it 
in  a  pan. 

FILLET  OF  BEEF. 

Have  your  butcher  remove  the  fat  veins  and  trim 
into  shape.  The  best  way  of  cooking  it  is  to  lard  it. 
If  you  do  not  care  to  do  that,  first  place  it  in  the  pan 
on  several  slices  of  pork  and  cover  the  top  with  thin, 
narrow  strips,  dredge  with  flour,  salt  and  pepper,  or 
cover  the  top  of  the  fillet  with  buttered,  seasoned 
crumbs.  Place  around  the  fillet  one  carrot,  turnip 
and  onion  cut  in  thin  slices,  and  a  couple  of  stalks  of 
celery.  Cook  in  a  hot  oven  for  thirty  minutes.  After 
ten  minutes'  cooking  pour  into  the  pan  one  cup  of 
stock.  Baste  frequently.  The  fillet  should  be  served 
rare.  Put  in  a  sauce  pan  a  couple  of  tablespoonfuls 


MEATS.  69 

of  butter  and  two  of  flour.  When  melted,  stir  slowly 
in  the  gravy  from  the  pan,  which  has  heen  strained 
from  the  vegetables,  and  the  fat  skimmed  off.  Pour 
into  it  a  half  can  of  mushrooms  that  have  been 
drained  from  the  liquor.  Cook  ten  minutes.  Pour 
around  the  fillet.  If  this  does  not  make  gravy  enough 
add  a  little  hot  water  to  it. 

BRAISED  BEEF  OR  POT  ROAST. 

Four  to  six  pounds  of  beef  from  the  lower  part  of 
the  round  or  rump.  Place  on  the  bottom  of  the  pan 
six  thin  slices  of  salt  pork  and  on  the  pork  lay  one- 
half  cup  each  of  carrot,  turnip,  onion  and  celery,  cut 
in  small  slices.  On  the  vegetables  place  the  meat. 
Dredge  well  with  flour,  pepper  and  salt.  Place  in  a 
hot  oven  for  fifteen  minutes.  Then  add  two  cupfuls 
of  stock  or  hot  water.  Place  slices  of  vegetables  on 
top  of  the  meat,  cover  closely  with  a  pan.  Cook 
slowly  for  four  hours.  When  done,  garnish  the  plat- 
ter with  vegetables,  after  being  strained  from  the 
gravy.  Melt  two  tablespoonfuls  of  butter,  stir  into 
it  one  of  flour  and  slowly  add  the  gravy.  Cook  ten 
minutes.  Serve  as  a  gravy  with  the  meat.  This  way 
of  cooking  beef  may  be  done  in  a  pot,  then  it  is  called 
a  pot  roast. 

BEEF  A  LA  MODE. 

Use  five  or  six  pounds  of  beef  from  the  lower  part 
of  the  round,  cut  thick.  Lard  it  well  with  a  larding 
needle,  or  make  incisions  into  the  meat  with  a  sharp- 
pointed  knife.  Press  into  them  thin  strips  of  salt 
pork.  This  is  called  daubing.  It  can  be  done  by  the 
butcher.  Put  several  thin  slices  of  pork  or  two  table- 
spoonfuls  of  drippings  in  the  pot.  When  hot,  put  in 


70  ROCKY  MOUNTAIN  COOK  BOOK. 

the  meat  and  brown  it  on  all  sides  by  turning  it,  then 
dredge  with  flour,  salt  and  pepper,  half  cover  the  meat 
with  boiling  water.  Add  to  it  one-half  cup  each  of 
carrot,  turnip,  onion,  cut  in  slices,  and  a  sprig  of  pars- 
ley. Cover  the  pot  tight  and  simmer  slowly  for  four 
or  five  hours ;  add  more  water  when  necessary,  having 
about  a  cup  of  the  liquor  when  the  meat  is  done. 
Place  the  meat  on  a  hot  platter,  thicken  the  gravy  a 
little  with  the  vegetables,  pour  around  it.  This  is 
very  good  cold. 


BEEF  STEW  WITH  DUMPLINGS. 

The  cheaper  cuts  of  meat  can  be  used  for  a  stew. 
The  aitch-bone,  or  two  or  three  pounds  from  the  shin, 
or  flank,  or  upper  part  of  chuck  rib.  Stew  can  be 
made  from  cooked  meat,  the  flank  from  a  roast  or  left- 
ocer  pieces  of  fresh  meat.  Remove  the  meat  from 
the  bones,  cut  in  two-inch  pieces,  season  with  flour, 
salt  and  pepper,  brown  all  over  with  fat  from  the 
meat  or  drippings.  Put  in  the  stew  pan,  add  one 
onion  cut  in  thin  slices,  one  good-sized  turnip,  two 
carrots.  Add  boiling  water  enough  to  cover.  Cook 
slowly  for  two  hours,  then  add  six  potatoes  that  have 
been  pared,  sliced  thin  and  soaked  in  cold  water  for 
half  an  hour.  Cook  for  five  minutes,  then  add  the 
dumplings,  having  the  liquor  come  up  even  with  the 
potatoes  and  the  dumplings  resting  on  top.  Cover 
closely  and  cook  for  ten  minutes.  Put  the  meat  in 
the  center  of  the  platter,  the  vegetables  and  dumplings 
around  the  outside.  Thicken  the  gravy  a  little  and 
pour  around  the  vegetables.  Season  the  gravy  more 
if  desired. 


MEATS.  71 

DUMPLINGS. 

1  cup  flour.  1  teaspoonful  baking 

14  teaspoonful  salt.  powder. 

Mix  with  one-half  cup  of  milk  into  a  dough  soft 
enough  to  handle.  Pat  out  in  small  cakes  or  roll  and 
cut  with  a  small  biscuit  cutter.  Cook  for  ten  minutes 
in  the  boiling  stew,  being  careful  that  the  water  does 
not  boil  on  them,  as  that  would  make  them  soggy. 

MEAT  PIE. 

Lay  in  a  baking  dish  a  few  thin  slices  of  cold 
meat,  grating  of  onion,  salt  and  pepper,  a  layer  of 
thin-sliced  potatoes.  (Cold  cooked  potatoes  can  be 
used,  cut  in  thicker  slices.)  Fill  up  the  dish  with 
these  layers.  Pour  over  it  any  cold  gravy,  tomato 
sauce,  or  soup  stock.  Cover  the  top  with  pastry,  rolled 
a  half  inch  thick.  Bake  in  a  hot  oven  for  about  one- 
half  hour.  Any  kind  of  meat  can  be  used  in  this  way, 
and  other  vegetables  used  if  desired. 

WARMED-OVER  BEEF. 

Cut  the  beef  in  small,  thin  slices.  Make  a  gravy 
of  two  tablespoonf uls  of  butter  and  one  of  flour ;  when 
browned  a  little,  add  a  cup  of  stock  or  gravy  and  one 
teaspoonful  of  Worcestershire  sauce  and  one  table- 
spoonful  of  catsup.  Season  with  salt  and  pepper. 
Add  the  meat.  Simmer  for  fifteen  minutes.  Place 
on  a  hot  platter,  garnish  with  three-cornered  pieces  of 
toast  or  little  ball  potatoes. 

ROLLED  STUFFED  FLANK. 

Take  the  inside  flank,  wipe  it  clean  and  dry,  re- 
move the  fat,  spread  it  evenly  with  a  bread  stuffing, 


72  ROCKY  MOUNTAIN  COOK  BOOK. 

highly  seasoned,  about  an  inch  thick.  Roll  it  up  and 
tie  securely  with  a  white  twine.  Cut  into  slices  an 
onion,  carrot  and  turnip.  Place  them  in  the  pan,  lay 
the  meat  on  them  and  dredge  with  flour,  salt  and  pep- 
per. Add  a  bay  leaf,  sprig  of  parsley  and  the  root 
or  stalk  of  celery,  one  cup  of  water  or  stock.  Cook 
for  fifteen  minutes  in  a  very  hot  oven;  then  cover 
with  another  pan  and  cook  slowly  for  four  hours, 
basting  frequently.  It  must  have  a  long,  slow  cook- 
ing to  be  tender.  When  done,  strain  out  the  vege- 
tables, make  a  gravy  of  the  liquor  and  serve  with  the 
meat. 

BOILED  DINNER. 

Select  a  piece  of  corn  beef  that  is  well  streaked 
with  fat.  Wash  it  in  cold  water,  put  on  to  boil  in 
cold  water  enough  to  cover.  When  it  begins  to  boil, 
skim.  Allow  it  to  simmer  slowly,  until  tender,  about 
forty  minutes  to  a  pound.  Scrape,  wash  and  quarter 
the  carrots,  peel  and  quarter  parsnips,  peel  and  slice 
in  inch  slices  the  turnips,  quarter  the  cabbage,  peel 
the  potatoes  and  cook  whole.  About  one  hour  before 
the  meat  is  done  add  the  turnips,  carrots  and  parsnips 
and  a  half  hour  before  done  add  the  potatoes.  Tie 
the  cabbage  in  a  piece  of  cheese  cloth  and  cook  it  in  a 
separate  kettle  in  some  of  the  liquor  from  the  corn 
beef.  Cook  one  hour  or  until  tender. 

Cook  the  beets  separately  in  boiling  water.  When 
done  plunge  them  into  cold  water  and  rub  off  the  skin. 
Serve  hot  or  cold.  Place  the  corn  beef  in  the  center 
of  the  platter  and  the  carrots,  turnips,  parsnips  and 
potatoes  around.  Serve  cabbage  and  beets  in  separate 
dish. 


MEATS.  73 

PRESSED  CORN  BEEF. 

Remove  the  beef  from  the  bones,  pick  in  rather 
small  pieces,  put  layers  of  lean  and  fat  in  a  round 
baking  dish.  Cover  the  top  with  a  plate  and  press 
down  with  a  brick  or  flat  iron  for  several  hours.  Then 
slice  thin.  Serve  with  baked  potatoes  and  pickles. 

CORN  BEEF  HASH. 

Half  corn  beef  and  half  mixed  vegetables.  Chop 
all  together  until  fine.  Season  with  a  very  little  salt 
and  pepper ;  moisten  with  a  little  stock  or  gravy.  Put 
one  tablespoonful  of  drippings  in  the  frying  pan. 
When  hot  add  the  hash.  When  brown,  cover  the  top 
with  a  plate ;  quickly  turn  the  hash  into  it  by  turning 
the  frying  pan  upside  down.  Put  another  tablespoon- 
ful of  drippings  in  the  pan  and  brown  the  hash  on  the 
other  side.  Remove  to  a  hot  platter,  garnish  with 
pickles  cut  lengthwise  in  half,  or  parsley. 

VEGETABLE  HASH. 

Equal  parts  of  all  the  left-over  vegetables.  Put 
into  the  frying  pan  a  tablespoonful  of  drippings,  add 
the  vegetables  and  cook  until  heated  through,  stirring 
often.  This  is  very  nice  served  with  the  cold  corn 
beef. 

SPICED  BEEF. 

Select  a  piece  from  the  middle  cut  of  shin  or  the 
round.  Wash  the  meat  quickly  and  cut  in  four  pieces. 
Cover  with  boiling  water.  After  it  has  boiled  for 
one-half  hour,  add  the  following  seasonings,  tied  in 
cheese  cloth :  Six  cloves,  twelve  peppercorns,  one  bay 
leaf,  half  teaspoonful  sage,  half  teaspoonful  thyme, 
three  or  four  celery  roots  or  stalks.  Simmer  slowly 


74  ROCKY  MOUNTAIN  COOK  BOOK. 

now  until  the  meat  falls  apart,  pack  and  press.    (See 
corn  beef.)    When  cold,  serve  in  thin  slices. 

BROILED  BEEFSTEAK. 

Cut  off  the  flank  end  to  use  in  other  ways,  as  that 
is  toughened  by  broiling.  Grease  the  broiler  with  a 
little  fat  from  the  meat.  Broil  over  red-hot  coals, 
turning  at  first  every  ten  seconds  (to  sear  the  outside 
and  keep  the  juices  in).  If  liked  rare,  broil  eight 
minutes;  well  done,  twelve  minutes.  Select  a  steak 
one  inch  and  a  half  or  two  inches  thick.  Serve  on  a 
hot  platter,  season  with  butter  and  salt,  maitre  d'hotel 
sauce  or  mushroom  sauce. 

SPANISH  STEAK. 

For  this  use  round  steak  cut  one  and  one-half  or 
two  inches  thick;  sear  it  on  both  sides  by  turning  it 
in  a  hot  pan,  then  season  with  salt,  pepper,  a  bit  of 
butter  and  about  one-half  cup  of  water  or  stock.  Cook 
in  a  hot  oven  for  one-half  hour,  then  cover  with  slices 
of  raw  onions.  Add  a  few  more  pieces  of  butter ;  cook 
another  one-half  hour,  then  add  a  layer  of  sliced  to- 
mato, cook  for  another  one-half  hour,  then  cover  with 
grated  cheese.  When  brown,  serve  with  a  gravy  made 
from  the  liquor  in  the  pan. 

SWISS  STEAK. 

Select  a  slice  of  round  steak  cut  about  two  inches 
thick.  Pound  into  the  steak  on  both  sides  as  much 
flour  as  it  will  take  up  (one  cup).  Brown  the  meat 
on  both  sides  in  bacon  or  salt  pork  fat.  Cover  with 
boiling  water  and  let  simmer  about  two  hours.  Peel 
an  onion  for  each  person  to  be  served.  Let  cook  five 


MEATS.  75 

minutes  in  boiling  water.  Drain  and  rinse  in  cold 
water  and  set  cooking  around  the  meat.  Mushrooms 
may  be  added.  Season  with  salt  and  pepper. 

BROILED  FILLET  OF  BEEF. 

Cut  the  fillet  in  slices  three-fourths  an  inch  thick. 
Grease  the  broiler  well.  Broil  over  clear  coals  for 
six  minutes,  turning  every  ten  seconds,  at  first.  Place 
on  rounds  of  toast  the  size  of  the  slices.  Season  with 
salt,  pepper  and  butter  and  garnish  with  peas  or  with 
mushroom  sauce. 

HAMBURG  STEAK. 

Use  one  pound  from  the  round  or  the  ends  of 
steak.  Put  through  a  meat  grinder  or  chop  very  fine. 
To  it  add : 

1  tablespoonful  of  onion        j     %  teaspoonful  of  pepper. 

juice.  I    1  beaten  egg. 

1  teaspoonful  of  salt 

Form  into  flat  cakes,  dredge  with  flour  and  saute 
in  a  little  hot  butter  or  drippings.  Brown  well  on 
both  sides.  Remove  to  a  hot  platter,  stir  into  the  hot 
fat  left  in  the  frying  pan  one  tablespoonful  of  flour. 
When  brown,  stir  slowly  into  it  one  cup  of  stock  or 
hot  water.  Season  to  taste  with  pepper  and  salt  and 
add  a  few  mushrooms  or  peas,  or  cubes  of  carrot  that 
have  first  been  cooked.  Heat  through  and  pour 
around  the  steaks. 

PLANK  STEAK. 

The  steak  should  be  cut  about  an  inch  and  a  half 
thick.  Have  ready  a  hot  broiler  well  oiled.  Cook  the 
steak  over  the  coals  about  eight  minutes,  turning  sev- 


76  ROCKY  MOUNTAIN  COOK  BOOK. 

eral  times.  Then  place  on  a  hot  plank.  Pile  hot 
mashed  potatoes  around  the  edge  of  the  plank.  Brush 
over  the  edges  of  the  potato  with  the  yolk  of  an  egg 
beaten  and  diluted  with  a  little  milk,  and  set  the 
plank  into  a  hot  oven  to  brown  and  reheat  the  potato. 
Remove  from  the  oven.  Fill  the  space  between  the 
plate  and  the  potato  with  cooked  peas,  stringed  beans 
and  thin  strips  of  carrot.  Season  with  salt,  pepper 
and  butter. 

BEEF  TONGUE. 

Smoked  Tongue. — Soak  for  one  hour  in  cold 
water,  pour  off  the  water  and  put  on  to  cook  in  cold 
water.  Let  it  come  to  a  boil,  pour  off  the  water  again. 
Put  on  in  fresh  cold  water  and  boil  until  tender.  Re- 
move the  skin,  roots  and  fat.  Serve  hot  or  cold.  If 
hot,  serve  with  tomato  sauce. 

Fresh  Tongue. — Wash  and  cook  in  boiling  salted 
water  until  tender.  Remove  the  skin  and  fat. 

TONGUE  IN  JELLY. 

Cut  the  tongue  in  slices  and  hold  in  shape.  Place 
in  a  mould  or  dish  the  right  size  to  hold  it  in  place. 
Pour  around  it  half  inch  thick  of  aspic  jelly.  When 
that  is  nearly  firm,  cover  with  the  jelly.  Serve  when 
cold  and  firm.  (See  aspic  jelly.) 


PORK.  77 


PORK. 


ROAST  PIG. 

Select  a  pig  from  three  to  five  weeks  old.  Wash 
well  and  stuff  with  a  potato  stuffing. 

Stuffing. — Two  cups  mashed  potato,  season  with 
one-fourth  cup  of  butter,  two  tablespoonfuls  of 
chopped  onion,  one-fourth  teaspoonful  of  pepper,  one 
teaspoonful  of  salt,  one  teaspoonful  sage,  stuff  and 
sew. 

Skewer  the  fore  legs  forward  and  the  hind  ones 
backward.  Rub  over  with  softened  butter,  sprinkle 
with  flour,  salt  and  pepper.  Put  in  a  hot  over  with  a 
little  water  in  the  pan.  Baste  often  with  melted  but- 
ter at  first  to  soften  the  skin.  Bake  about  three  hours 
or  until  tender  when  tried  with  a  fork.  Arrange  on 
the  platter  in  a  bed  of  parslev,  with  a  slice  of  lemon 
in  the  mouth.  Serve  with  apple  sauce  or  fried 
apples. 

ROAST  PORK. 

The  loin,  spare-rib  and  shoulder  are  best  for  roast- 
ing. Sprinkle  well  with  flour,  salt,  pepper  and  sage. 
Cook  in  a  hot  oven,  allowing  twenty-five  minutes  to  a 
pound.  Pork  should  be  well  cooked.  It  requires  five 
hours  for  digestion,  and  is  more  easily  digested  when 
cold. 

PORK  CHOPS. 

To  fry  or  saute  them,  have  them  cut  one-half  inch 
thick,  dredge  with  a  little  flour,  sage,  salt  and  pepper, 
and  cook  until  brown  on  both  sides.  It  will  take 


78  ROCKY  MOUNTAIN  COOK  BOOK. 

about  twenty  minutes.     Serve  on  a  hot  platter,  gar- 
nished with  fried  apples. 

BACON. 

Slice  very  thin,  remove  the  rind,  place  in  a  hot 
frying  pan.  Cook  until  crisp.  Drain  on  soft  paper. 

FRIED  APPLES. 

Cut  slices  of  sour  apples,  one-half  inch  thick.  Do 
not  remove  the  skin.  Saute  in  beef  drippings,  pork 
fat  or  butter  until  tender. 

BROILED  HAM  AND  EGGS. 

Have  the  ham  cut  in  very  thin  slices.  Place  it  in 
hot  water  for  three  or  four  minutes  to  take  out  a  little 
of  the  salt.  Wipe  dry ;  broil  over  hot  coals  for  about 
five  minutes.  Fry  out  several  slices  of  salt  pork,  add 
the  eggs  and  cook  until  the  white  is  firm,  basting  them 
with  the  fat  from  the  pan. 

FRIED  HAM. 

Put  the  slices  on  a  hot  frying  pan,  brown  on  both 
sides.  Remove,  and  cook  the  eggs  in  the  fat  left  in 
the  pan.  Place  the  eggs  around  or  on  top  of  the 
ham. 

BOILED  HAM. 

If  salt,  soak  for  several  hours.  Wash  thoroughly, 
trim  off  any  of  the  black  part.  Cover  with  cold  water 
and  let  it  cook  slowly,  allowing  one-half  hour  to  a 
pound.  Remove  from  the  fire,  let  it  remain  in  the 
water  over  night,  then  cut  off  the  skin.  Press  into 
the  fat  a  number  of  whole  cloves,  sprinkle  the  top 


PORK.  79 

with  cracker  crumbs  and  brown  sugar.  Bake  in  quite 
a  hot  oven  for  fifteen  minutes.  A  half  glass  of  sherry 
wine  may  be  added  to  the  boiling  ham  just  before  it 
is  done. 

BAKED  VIRGINIA  HAM. 

Soak  the  ham  two  days  in  cold  water,  changing 
the  water  four  times.  Then  put  in  fresh  cold  water, 
bring  to  the  boiling  point,  and  let  simmer  for  four 
to  six  hours  until  tender,  when  pierced  with  a  fork. 
When  cool  remove  the  skin,  stick  with  cloves,  cover 
with  brown  sugar  and  sprinkle  with  fine  cracker 
crumbs.  Brown  in  the  oven. 

BAKED   HAM. 

Prepare  the  ham  the  same  as  for  boiling.  Let  it 
simmer  slowly  for  four  hours,  then  remove  it  and  cut 
off  the  skin.  Press  cloves  into  the  fat.  Bake  in  a 
moderate  oven  for  two  hours,  basting  at  first  with  one- 
half  cup  of  sherry  wine,  and  then  with  the  fat  in  the 
pan.  Fifteen  minutes  before  it  is  done  cover  with 
cracker  crumbs  and  one-fourth  cup  of  brown  sugar. 
Serve  hot  or  cold.  If  serving  hot,  make  a  gravy  of 
two  tablespoonfuls  of  the  fat  in  the  pan.  Stir  into  it 
one  tablespoonful  of  flour  and  one  cup  of  brown 
stock. 

HAM  COOKED  IN  CIDER. 

Boil  and  prepare  the  ham  for  baking.  Baste  it 
every  few  minutes  with  a  quart  of  hot  cider. 

SAUSAGES   (Mrs.  Lincoln). 

Use  sweet  fresh  pork.  Take  one-third  fat  and  two- 
thirds  lean.  Chop  or  grind  very  fine;  season  for 


80  ROCKY  MOUNTAIN  COOK  BOOK. 

every  pound  of  meat  and  fat  two  teaspoonfuls  of  salt, 
two  teaspoonfuls  of  sage,  one-half  teaspoonful  of  pep- 
per. Make  cotton  bags,  one-half  yard  long  and  four 
inches  wide.  Dip  them  in  strong  salt  and  water  and 
dry.  Crowd  the  meat  into  them,  tie  the  bag  tightly 
and  keep  in  a  cool  place.  When  wanted  for  use  turn 
the  end  of  the  bag  back,  cut  off  the  meat  in  half-inch 
slices,  fry  in  hot  frying  pan  until  brown  on  both 
sides. 

PHILADELPHIA  SCRAPPLE. 

Cook  a  pigs  head  in  boiling  water  until  the  flesh 
slips  easily  from  the  bones.  Take  out  the  bones,  and 
when  cold  chop  the  meat  fine.  When  the  liquid  is 
cold  remove  the  fat  and  reheat  the  liquid  to  the  boil- 
ing point.  Add  a  teaspoonful  of  salt  to  each  quart  of 
liquid.  Then  sift  in  through  the  fingers  of  one  hand, 
while  stirring  with  the  other,  enough  corn  meal  to 
give  the  consistency  of  mush.  Let  boil  hard  several 
minutes.  Then  set  back  to  cook  more  slowly  for  an 
hour.  Stir  occasionally.  At  last  stir  in  the  chopped 
meat  and  turn  into  bread  pans  and  set  aside  in  a 
cool  place.  When  ready  to  use  cut  in  slices  half  an 
inch  thick  and  brown  in  fat. 

*~  j 
TO  TRY  OUT  LARD. 

Cut  the  leaves  in  small  pieces,  remove  all  flesh. 
Put  a  few  pieces  in  the  kettle  first.  When  they  are 
tried  out  put  in  the  remainder.  Cook  slowly  until  the 
scraps  are  crisp,  strain  through  cheese  cloth  into  pails. 

Many  like  to  add  one  pound  of  suet  to  every  five 
of  the  leaves.  This  makes  a  firmer  lard. 


PORK.  81 

BOSTON  BAKED  PORK  AND  BEANS. 

Soak  two  cups  of  pea  beans  in  cold  water  over 
night.  In  the  morning  drain  off  the  water,  put  on 
fresh  cold  water  and  parboil  them  on  the  stove  until 
the  skin  breaks,  or  you  can  pierce  them  with  a  pin. 
Then  drain  them  through  a  colander,  and  pour  cold 
water  over  them.  Place  in  the  pot.  Clean  one-fourth 
pound  of  salt  pork,  cut  the  top  in  gashes,  place  on  top 
of  the  beans,  pressing  it  down  in  them  until  the  rind 
just  shows.  Mix  one-half  teaspoonful  of  salt,  one- 
fourth  teaspoonful  of  mustard,  one  tablespoonful  of 
molasses  in  one  cup  of  hot  water  and  pour  over  the 
beans.  Keep  water  enough  in  them  to  come  to  the  top 
of  the  beans.  Bake  in  a  slow  oven  for  eight  hours. 
One  small  onion  can  be  baked  in  the  beans  if  the  flavor 
is  liked.  The  bean  pot  should  be  earthen,  with  bulg- 
ing sides  and  have  a  close  cover. 


82  ROCKY  MOUNTAIN  COOK  BOOK. 


MUTTON  AND  LAMB. 


Good  mutton  should  have  thick,  white,  hard,  fat, 
fine-grained  red  meat. 

ROAST  LEG  OF  MUTTON. 

Have  the  bone  cut  short,  wipe  it  all  over  with  cold 
water,  dredge  with  flour,  salt  and  pepper.  Place  in 
a  hot  oven  for  fifteen  minutes,  then  add  to  the  pan 
one  cup  of  hot  water,  baste  frequently,  allowing  ten 
minutes  to  a  pound  if  liked  rare,  and  fifteen  minutes 
if  liked  well  done.  Garnish  the  end  of  the  bone  with 
a  paper  frill  or  a  bunch  of  water  cress  or  parsley. 

ROAST  LOIN  OF  MUTTON. 

Remove  the  fat  and  kidney.  Have  the  joints 
cracked,  so  as  to  be  easily  carved.  Roast  the  same  as 
the  leg.  Serve  with  mint  sauce. 

CROWN  ROAST. 

This  can  be  prepared  by  your  butcher  and  makes 
a  very  handsome  and  delicious  roast  Cut  a  full  loin, 
trim  the  rib  bones  as  for  French  chops  and  chop  them 
to  a  uniform  length ;  then  roll  the  loin  backwards  into 
a  circle  and  tie  securely.  Tie  around  each  bone  a 
slice  of  salt  pork  so  they  will  not  burn.  Baste  fre- 
quently with  the  fat  in  the  pan.  Allow  fifteen  min- 
utes to  a  pound.  Cover  each  bone  with  a  paper  ruffle, 
fill  up  the  center  with  potato  chips  and  garnish 
around  the  roast  with  them,  or,  garnish  with  timbale 
cases  filled  with  creamed  peas,  or  pea  timbales. 


MUTTON  AND  LAMB.  83 

ROAST  SADDLE  OF  MUTTON. 

The  saddle  is  the  back ;  if  split  it  is  the  loin.  Re- 
move the  pink  skin,  as  that  contains  the  strong  flavor, 
and  the  fat  and  kidneys  from  underneath.  Roll  the 
flank  under  and  tie  it  into  a  good,  round  shape. 
Dredge  with  flour,  salt  and  pepper.  Cook  in  a  hot 
oven,  baste  frequently,  allowing  ten  minutes  to  a 
pound  if  liked  rare,  and  fifteen  minutes  if  liked  well 
done.  Carve  slices  parallel  to  the  back  bone,  then  slip 
the  knife  under  and  separate  them  from  the  ribs. 
After  the  top  is  carved,  turn  the  saddle  and  carve  the 
tenderloin,  which  lies  underneath. 

ROAST  LEG  OF  MUTTON  STUFFED. 

Remove  the  bone,  sprinkle  the  inside  with  salt 
and  pepper,  stuff  and  sew.  Cook  the  same  as  roast 
leg  of  mutton. 

Stuffing. — One  cup  of  stale  bread  crumbs,  one- 
fourth  cup  melted  butter,  one-fourth  teaspoonful  each 
salt,  pepper,  marjoram  and  sage,  a  teaspoonful  of 
onion  juice  if  desired  and  hot  water  if  not  moist 
enough. 

BOILED  LEG  OF  MUTTON. 

Put  the  mutton  into  boiling  water  to  cover,  boil 
for  fifteen  minutes,  then  set  aside  and  simmer,  allow- 
ing twenty  minutes  to  a  pound.  One-half  hour  before 
removing  the  meat  add  turnip  cut  in  half-inch  slices. 
Remove  the  meat  to  a  hot  platter,  garnish  with  the 
turnip,  cover  the  top  with  chopped  parsley  or  capers. 
Serve  with  caper  sauce.  Save  the  water  to  use  with 
the  bone  and  left-over  pieces  for  soups. 


84        ROCKY  MOUNTAIN  COOK  BOOK. 
RAGOUT  OF  MUTTON. 


2  Ibs.  from  the  neck  or  flank. 
2  tablespoonfuls  butter. 
1  tablespoonful  flour. 
1  onion. 
1  carrot. 


y%  can  peas. 

2  cups  of  water  or  stock. 

1  clove. 

Sprig  of  parsley. 

Salt  and  pepper  to  taste. 


Put  the  butter  into  the  frying  pan.  When  melted 
add  the  flour  and  brown.  Then  add  the  carrot  and 
onion  cut  in  small  dice  and  the  seasonings  and  mut- 
ton. Cook,  stirring  frequently  until  all  are  brown; 
then  add  the  stock  or  water  and  meat.  Cover  closely, 
let  simmer  for  two  hours,  add  the  peas  just  before 
serving. 

NECK  OF  LAMB  IN  CASSEROLE. 

Cut  small  pieces  for  serving.  Wipe  with  a  damp 
cloth  and  roll  in  flour.  Brown  in  salt  pork  fat.  Then 
place  in  a  casserole.  Add  hot  water  to  cover  and  let 
cook  about  three  hours  or  until  tender.  Add  one-half 
dozen  peeled  onions  that  have  been  parboiled.  Half 
dozen  small  carrots  cut  up  in  fine  pieces.  One-half 
dozen  small  potatoes  cut  in  slices.  Cover  and  let 
cook  until  the  vegetables  are  done.  Add  a  can  of 
peas  drained  from  the  water.  Salt  and  pepper. 
Serve  very  hot. 

CURRY  OF  MUTTON. 

Fry  one  large  onion  cut  in  thin  slices  in  two 
tablespoonfuls  of  butter.  Mix  with  two  tablespoon- 
fuls of  flour,  one  teaspoonful  of  curry  powder,  one 
teaspoonful  salt,  one-fourth  teaspoonful  of  pepper. 
Stir  into  the  butter  and  onion.  Add  gradually  two 
cups  of  stock.  Cut  two  pounds  of  lean  mutton  in 
two-inch  pieces,  add  them  to  the  sauce  and  simmer 
until  tender.  Place  the  meat  on  a  hot  platter  with 
a  border  of  rice  around  it. 


MUTTON  AND  LAMB.  85 

MUTTON  AND  LAMB  CHOPS. 

Broil  the  chops  over  hot  coals,  turning  every  ten 
seconds,  the  same  as  steak,  thus  searing  over  the  chops 
and  keeping  the  juice  inside.  When  the  meat  looks 
puffy  it  is  done.  It  requires  ten  minutes  to  broil 
chops  one  inch  thick;  if  liked  rare,  eight  minutes. 
Place  on  a  hot  platter,  season  with  salt,  pepper  and 
butter,  garnish  with  points  of  toast  and  a  little  pars- 
ley or  watercress,  or  with  peas,  French-fried  potatoes, 
potato  balls  or  straws. 

French  Chops. — Have  the  meat  and  fat  scraped 
from  the  bone.  When  served,  the  bone  is  usually  cov- 
ered with  a  ruffle. 

CHOPS  IN  PAPER   CASES. 

Place  the  chop  on  well-greased  heavy  writing 
paper,  season  with  salt  and  pepper,  fold  the  paper 
over  the  chop  and  turn  the  edges  over  twice  to  hold 
them  securely.  Broil  over  a  moderate  fire,  turning 
frequently.  These  may  be  served  in  the  paper.  These 
are  very  delicate  to  serve  to  invalids. 

ROAST  SPRING  LAMB. 

Spring  lamb  is  divided  into  fore  and  hind  quar- 
ters, the  whole  of  either  not  being  too  much  to  roast 
at  one  time.  The  fore  quarter  is  less  expensive  than 
the  hind.  It  should  be  fresh  and  thoroughly  cooked. 
Roast  in  a  hot  oven,  season  with  flour,  salt  and  pep- 
per. After  fifteen  minutes'  cooking  add  one  cup  of 
hot  water,  baste  frequently,  allowing  about  twenty 
minutes  to  a  pound.  Serve  with  mint  sauce  and 
green  peas  or  asparagus  and  new  potatoes. 


86  ROCKY  MOUNTAIN  COOK  BOOK. 

BOILED  LAMB  TONGUES  (Mrs.  Lincoln). 

Boil  six  tongues  in  salted  water  with  the  juice  of 
half  a  lemon  until  tender.  Serve  cold  with  tartare 
sauce,  or  pickle  them  by  covering  with  hot-spiced 
vinegar. 


VEAL.  87 


VEAL. 


The  flesh  of  veal  should  be  pink  and  firm;  if  it 
has  a  white  or  blue  tinge  it  is  unwholesome.  It  con- 
tains less  nourishment  than  any  other  meat  and  less 
flavor,  so  should  be  highly  seasoned,  and,  like  lamb, 
should  be  thoroughly  cooked. 

ROAST  VEAL. 

The  loin,  breast  and  fillet  (a  thick  piece  from  the 
upper  part  of  the  leg)  are  best  for  roasting.  Remove 
the  bone  from  the  fillet  and  stuff  with  a  highly 
seasoned  bread  stuffing;  skewer  into  shape.  To  pre- 
pare the  veal  for  roasting,  cover  the  top  with  thin 
strips  of  salt  pork,  or  lard  with  a  larding  needle ;  sea- 
son with  flour,  salt  and  pepper.  Allow  twenty-five 
minutes  to  a  pound.  Make  a  gravy  from  the  drip- 
pings in  the  pan.  Horseradish  is  very  acceptable  to 
serve  with  veal. 

STUFFED  SHOULDER  OF  VEAL. 

Have  the  blade  removed  and  fill  the  space  with  a 
highly  seasoned  stuffing ;  sew  up  the  opening  and  truss 
with  strips  of  salt  pork.  Allow  thirty  minutes  to  a 
pound. 

STUFFING. 

To  one  cup  of  stale  bread  crumbs  add  one-half 
tablespoonful  of  salt,  sage,  thyme,  one  teaspoonful 
lemon  juice,  of  chopped  salt  pork,  one-quarter  tea- 
spoonful  pepper,  one-quarter  cup  melted  butter,  one 
egg  beaten  until  light,  and  if  too  dry  add  a  little  hot 
water. 


88  ROCKY  MOUNTAIN  COOK  BOOK. 

VEAL  CUTLETS. 

Dredge  the  cutlets  with  salt  and  pepper,  dip  in 
fine  cracker  crumbs,  then  in  egg,  then  again  in  the 
crumbs.  Saute  in  hot  fat,  either  salt  pork  or  beef 
drippings.  Brown  well  on  both  sides,  place  on  a  hot 
platter  and  surround  with  a  tomato  or  Bernaise  sauce 
or  make  a  gravy  by  adding  one  tablespoonful  of  flour 
to  the  fat,  adding  one  cup  of  stock,  and  season  with 
salt,  pepper  and  a  teaspoonful  of  lemon  juice,  or  sea- 
son with  butter,  salt  and  pepper  and  pass  with  them 
tartare  sauce. 

VEAL  CUTLETS  WITH  CREAM. 

Divide  the  cutlets  into  sections.  Dip  them  in 
cream,  then  sprinkle  with  flour,  salt  and  pepper. 
Saute  in  hot  butter  until  well  browned  on  both  sides. 
Remove  to  a  hot  platter  and  surround  with  a  sauce 
made  by  adding  one  tablespoonful  of  flour  to  the  fat 
and  cream  left  in  the  frying  pan  and  one  cup  of 
cream.  Cook  for  five  minutes,  season  to  taste  and 
add  to  the  sauce  a  handful  of  fresh  mushrooms,  if  you 
have  them,  and  allow  them  to  cook  five  minutes  in  the 
sauce. 

VEAL  STEW. 

The  ends  of  the  ribs,  the  neck  and  knuckle  may  be 
used  for  the  stew.  Cut  about  two  pounds  of  the  meat 
in  two-inch  pieces.  Cover  the  meat  with  boiling 
water.  Let  simmer  until  tender.  Add  one  onion 
sliced  thin,  two  teaspoonfuls  of  salt,  one-fourth  tea- 
spoonful  of  pepper,  two  carrots  sliced,  one  turnip 
sliced  one-half  inch  thick,  when  the  meat  is  put  on  to 
cook;  twenty  minutes  before  the  meat  is  done  add 
four  good-sized  potatoes  that  have  been  sliced  and 


VEAL.  89 

soaked  in  cold  water  for  an  hour.  Remove  the  meat 
and  vegetables  on  a  platter,  thicken  the  gravy  with 
one  tablespoonful  of  flour  and  season  with  two  table- 
spoonfuls  of  butter  and  one-half  cup  of  milk  or  cream. 

For  Veal  Pot  Pie  add  dumplings  with  the  pota- 
toes, the  same  as  for  beef  stew. 


VEAL  LOAF. 


5  pounds  of  veal. 

1  cup  finely  powdered 

cracker  crumbs. 
y2  cup  of  stock. 
3  eggs. 
1  tablespoonful  finely 

chopped  onion. 
1  teaspoonful  thyme. 


1  teaspoonful  summer 

savory. 
1  teaspoonful  salt. 

1  teaspoonful  pepper. 

%  cup  of  salt  pork  chopped 
fine,  or 

2  tablespoonfuls  of  melted 

butter. 


Chop  the  veal  fine,  add  cracker  crumbs  and  sea- 
sonings, stock  and  eggs  slightly  beaten.  Form  with 
the  hands  into  a  loaf,  cover  the  top  with  slightly 
beaten  egg,  and  a  layer  of  cracker  crumbs.  Place  in 
a  baking  pan  on  four  thin  strips  of  salt  pork.  Bake 
for  three  hours,  basting  frequently  with  butter  and 
hot  water.  This  is  better  served  cold. 

SCALLOPED  VEAL. 

Cut  cooked  veal  in  thin  slices  or  cubes.  Put  in  a 
baking  dish  alternate  layers  of  veal  and  buttered 
crumbs,  seasoning  each  layer  of  meat  with  salt  and 
pepper.  Over  the  top  pour  a  tomato  sauce  and  sprin- 
kle over  with  a  layer  of  buttered  crumbs.  Bake 
for  half  an  hour. 


90  ROCKY  MOUNTAIN  COOK  BOOK. 

BRAISED  CALF'S  LIVER. 

Lard  it  in  three  rows,  or  place  several  strips  of 
salt  pork  over  the  top.  Cut  into  slices  one  carrot,  one 
turnip,  one  onion  and  two  slices  of  salt  pork;  put 
them  in  the  baking  pan.  Place  the  liver  on  them. 
Add  one  cup  of  stock  or  hot  water,  one  teaspoonful 
of  salt  and  four  peppercorns,  a  sprig  of  parsley. 
Cover  with  another  pan  and  cook  in  a  moderate  oven 
two  hours  and  a  half,  basting  often.  Add  more  stock 
or  water,  if  necessary.  Make  a  gravy  by  melting  in  a 
sauce  pan  two  tablespoonfuls  of  butter,  stirring  into 
it  one  of  flour.  When  brown  gradually  stir  in  one 
cup  of  the  stock  left  in  the  pan  that  has  been  strained 
from  the  vegetables.  Season  with  more  salt  and  pep- 
per, if  necessary.  Pour  around  the  liver. 

'    ;        '        '  J       '  •   •  !    ' 

BROILED  LIVER. 

Slice  in  three-fourth  inch  slices.  Soak  in  cold 
water  for  five  minutes  to  draw  out  the  blood.  Wipe 
dry.  Dip  in  melted  butter.  Broil  from  five  to  eight 
minutes,  turning  at  first  every  ten  seconds.  Season 
with  butter,  pepper  and  salt.  Broiled  bacon  is  often 
served  with  it. 

CALF'S  HEART  ROASTED. 

Wash  the  heart  clean  and  wipe.  Fill  with  a 
cracker  or  bread  stuffing  seasoned  with  melted  butter, 
salt,  pepper,  onion  and  sage.  Bake  for  two  hours. 
Season  the  outside  with  salt  and  pepper,  and  sprinkle 
with  flour.  Baste  with  hot  water  and  butter.  Make  a 
gravy  from  the  liquid  in  the  pan.  Garnish  around 
with  boiled  onions  or  stuffed  tomatoes. 


VEAL.  91 

CALF'S  HEAD  WITH  BRAIN  SAUCE. 

Soak  the  head  in  cold  water  for  two  hours.  Take 
out  the  brains.  Scrape  the  head  very  clean,  then  pin 
in  a  floured  cloth.  Put  on  to  boil  in  salted,  boiling 
water  enough  to  cover.  After  boiling  two  hours,  add 
the  brains,  which  have  first  been  pinned  in  a  floured 
cloth,  liver  and  lights,  and  boil  two  hours  longer.  Re- 
move the  cloth  from  the  head  and  the  large  bones  will 
slip  out.  Lay  on  the  platter  with  the  skin  side  up. 

To  Make  the  Brain  Sauce. — Take  one  quart  of 
liquor  that  the  head  has  been  boiled  in,  one-third  of 
the  liver  chopped  fine;  also  the  brains  chopped  fine. 
Melt  one-half  cup  of  butter,  stir  into  it  five  table- 
spoonfuls  of  flour.  When  smooth  add  the  hot  liquor, 
a  little  at  a  time.  Stir  in  the  chopped  brains  and 
liver,  then  add  two  tablespoonfuls  of  vinegar,  a  half 
cup  of  white  and  red  wine.  Salt  and  pepper  to  taste. 
A  little  grated  nutmeg,  if  cared  for.  Cook  ten  min- 
utes. Skin  the  tongue  and  slice  the  remainder  of  the 
liver,  and  surround  the  head  with  them.  Pour  over  a 
part  of  the  gravy.  Garnish  with  slices  of  lemon  and 
radishes  cut  to  represent  roses.  Send  the  remainder 
of  the  gravy  to  the  table  in  a  dish. 

SWEETBREADS. 

Sweetbreads  are  two  large  glands  lying  along  the 
back  of  the  throat  and  in  the  breast.  Those  found 
in  veal  are  considered  the  best.  They  spoil  very 
quickly  and  should  be  put  in  cold  water  for  one-half 
hour  and  parboiled  before  using  in  any  form. 

To  Prepare  Sweetbreads. — Put  them  in  cold 
water.  Remove  the  pipes  and  membranes.  Cook  in 


92  ROCKY  MOUNTAIN  COOK  BOOK. 

boiling  salted  water  with  one  tablespoonful  of  lemon 
juice  or  one-half  tablespoonful  of  vinegar,  for  twenty 
minutes,  then  plunge  in  cold  water  for  ten  minutes 
to  harden. 

FRIED  SWEETBREADS. 

Cut  the  parboiled  sweetbreads  in  slices.  Dip  in 
egg,  crumb  and  egg  again.  Fry  in  deep  fat  for  one 
minute,  or  season  the  slices  with  salt  and  pepper. 
Saute  in  hot  butter.  Garnish  with  parsley  and  olives 
or  pickles  and  slices  of  lemon. 

LARDED  SWEETBREADS. 

Lard  the  parboiled  sweetbreads  in  even  rows,  and 
bake  in  the  oven  until  brown,  first  sprinkling  with 
flour,  salt  and  pepper. 

Creamed. — Cut  in  cubes  and  serve  in  white  sauce, 
on  toast,  patty  cases,  bread  boxes  or  timbale  cases. 
They  may  be  served  in  the  same  way  with  poulette 
sauce. 

SWEETBREADS  SERVED  IN  RAMQUIN  DISHES  OR 
SHELLS. 

Cut  the  sweetbreads  in  small  pieces,  mix  with 
a  cream  or  poulette  sauce.  Butter  well  the  dishes, 
fill  two-thirds  full,  cover  with  buttered  crumbs 
and  bake  in  a  hot  oven  for  eight  minutes.  Serve  at 
once.  Mushrooms  or  oysters  can  be  added  to  them. 

TRIPE. 

Soak  tripe  for  one-half  hour  in  cold  water,  chang- 
ing the  water  twice,  then  cook  in  boiling  water  for 
twenty  minutes  before  cooking  in  any  form. 


VEAL.  93 

BROILED  TRIPE. 

Dry  it  after  boiling.  Dip  into  melted  butter,  then 
season  with  salt  and  pepper,  and  broil  for  ten  min- 
utes. Season  again  and  serve. 

TRIPE  IN  BATTER. 

Cut  the  boiled  tripe  in  two-inch  pieces,  dip  in 
batter  and  fry  one  minute  in  deep  fat.  Or  fry  out 
several  pieces  of  salt  pork  and  brown  in  the  fat. 

Batter. — One  egg,  one-fourth  cup  of  cold  water, 
one  teaspoonful  of  lemon  juice,  one-fourth  teaspoon- 
f ul  salt,  and  flour  to  make  a  drop  batter  ( a  batter  that 
will  drop  from  the  spoon,  not  pour). 


94  ROCKY  MOUNTAIN  COOK  BOOK. 


POULTRY. 


POULTRY  AND  GAME. 

Poultry  should  be  drawn  as  soon  as  killed,  to  be 
perfectly  wholesome.  That  custom  is  not  used  in  our 
markets,  but  it  should  be  made  compulsory  for  the 
good  of  the  meat.  To  tell  the  age  of  poultry,  press 
the  end  of  the  breat  bone.  If  it  is  soft  and  bends 
easily  the  bird  is  young.  If  the  end  is  hardened  it 
is  over  a  year  old.  Pin  feathers  indicate  a  young 
bird,  and  long  hair  an  old  one.  The  skin  should  be 
firm,  smooth  and  white.  Geese  and  ducks  should 
not  be  over  a  year  old,  have  soft  yellow  feet,  tender 
wings  and  thick,  hard  breast.  Wild  ducks  have  red- 
dish feet. 

TO  CLEAN  AND  TRUSS  POULTRY. 

Singe  the  hair  and  down  by  holding  the  fowl  over 
the  gas,  or  over  a  roll  of  lighted  paper  held  over  the 
fire.  Cut  off  the  necks  close  to  the  body,  leaving  skin 
enough  to  fold  over  on  the  back  (if  to  be  roasted). 
Remove  the  windpipe  and  crop,  then  remove  every- 
thing from  the  inside  that  can  come  out.  Be  sure  that 
the  lungs  are  taken  out.  They  lie  close  to  the  back- 
bone, and  are  a  bright-red,  spongy  mass.  Next  take 
the  leg;  bend  it  back  slightly,  and  carefully  cut  the 
skin  on  the  joint  just  enough  to  expose  the  sinews 
without  cutting  them.  Run  a  fork  or  skewer  under 
them,  pulling  them  out.  The  drumstick  is  much  im- 
proved by  removing  the  sinews  or  tendons.  Cut  out 
the  oil  bag  in  the  tail.  Wash  out  the  inside  very 
quickly  with  cold  water,  and  with  a  bowl  of  water 


POULTRY.  95 

and  cloth  wash  the  outside.  Do  not  allow  them  to 
soak  in  water,  as  that  will  extract  the  flavor  and 
nourishment. 

Cut  the  gall  carefully  from  the  liver.  Cut  the 
outer  coat  of  the  gizzard  and  draw  it  carefully  away 
from  the  inner  sack.  Open  the  heart  and  wash  away 
the  clot  of  blood.  The  heart,  gizzard  and  liver  are 
the  giblets.  All  poultry  and  game  are  cleaned  in  this 
way.  Wild  ducks,  coot  and  geese  should  be  washed 
thoroughly  with  soap  and  water,  as  the  skin  is  very 
oily  and  can  not  be  cleaned  without. 

TO  STUFF  AND  TRUSS  A  FOWL  FOR  ROASTING. 

After  the  fowl  has  been  prepared  as  given  above, 
place  it  in  a  bowl  or  platter,  put  a  little  of  the  stuffing 
in  the  opening  at  the  neck,  the  rest  in  the  body,  filling 
out  the  breast  until  plump;  then  draw  the  neck  skin 
over  on  the  back  and  sew  it,  and  if  the  opening  of 
the  body  is  full,  sew  that  up  with  a  coarse  thread ;  if 
it  is  not,  it  is  not  necessary.  Press  the  legs  close  to 
the  body  and  cross  over  the  tail,  and  tie  firmly  with 
twine.  Put  a  long  skewer  through  the  thigh  into  the 
body  and  out  through  the  opposite  thigh,  and  another 
through  the  wings,  drawing  them  close  to  the  body. 
Wind  a  string  from  the  tail  to  the  skewer  in  the  thigh, 
then  up  to  the  one  in  the  wing,  across  the  back  to 
the  other  wing,  then  down  to  the  other  thigh,  and  tie 
around  the  tail.  If  you  have  no  skewers,  the  legs  and 
wings  can  be  kept  in  place  by  tying  firmly  to  the  body 
with  string.  Put  the  fowl  on  a  rack  in  a  pan,  rub 
well  with  softened  butter,  dredge  with  flour,  salt  and 
pepper.  Put  in  a  hot  oven  for  fifteen  minutes,  then 
reduce  the  heat,  add  a  little  hot  water  to  the  pan  to 
prevent  burning.  Baste  with  butter  and  hot  water 
4 


96  ROCKY  MOUNTAIN  COOK  BOOK. 

until  brown,  then  baste  frequently  with  the  fat  in  the 
pan.  Cook  until  the  legs  will  separate  from  the  body. 
Draw  out  the  skewers  and  cut  the  strings.  Allow 
about  three  hours  for  an  eight  pound  turkey.  Serve 
cranberry  sauce  or  jelly  with  roast  turkey,  currant 
jelly  with  roast  chicken  and  game,  apple  sauce  with 
roast  goose. 

STUFFING  FOR  ROAST  TURKEY  OR  CHICKEN. 

For  two  cups  of  fine  bread  crumbs  add  one-fourth 
cup  of  melted  butter,  one  small  onion  chopped  fine, 
one  teaspoonful  salt  and  two  teaspoonfuls  of  mixed 
herbs,  a  little  pepper.  This  makes  a  dry  stuffing;  if 
liked  moist,  add  a  little  hot  water  or  milk. 

GIBLET  SAUCE. 

Boil  the  giblets  in  salted  water  until  tender,  chop 
them  quite  fine,  put  a  tablespoonful  of  flour  in  the  pan 
in  which  the  fowl  was  roasted.  Let  it  brown;  then 
add,  stirring  constantly,  one  cupful  of  the  water  the 
giblets  were  cooked  in.  Season  with  salt  and  pepper, 
strain  and  add  the  chopped  giblets,  and  serve  in  a 
gravy  boat. 

TO  DRESS  FOWLS  OR  BIRDS  FOR  BROILING. 

Singe,  wipe  off  with  a  cloth  and  cold  water,  split 
down  the  middle  of  the  back,  lay  open,  and  remove  the 
contents  from  the  inside. 

TO  BONE  A  BIRD,  FOWL  OR  TURKEY. 

The  skin  should  be  firm  and  unbroken,  and  the 
bird  should  not  be  drawn.  Eemove  the  head,  wash 
and  singe.  Remove  the  tendons  from  the  legs  as 


POULTRY.  97 

directed,  loosen  the  skin  around  the  end  of  the  drum 
sticks.  The  work  of  boning  is  not  difficult,  but  re- 
quires time  and  patience.  Use  a  small  pointed  knife. 
A  regular  boning  knife  is  the  best.  Cut  the  skin 
down  the  full  length  of  the  back,  scrape  the  meat 
away  from  the  bone,  beginning  at  the  neck,  until  you 
feel  the  shoulder  blade,  loosen  the  flesh  from  this,  and 
then  follow  the  bone  to  the  wing  joint,  and  to  the 
middle  joint  in  the  wing.  Care  must  be  taken  to 
avoid  cutting  through  the  skin  at  these  places,  as  the 
skin  is  very  near  the  bone.  Leave  the  first  bone  in 
the  wing,  then  remove  the  flesh  from  the  breast.  Be 
careful  and  do  not  cut  through  the  skin  at  the  ridge, 
or  to  cut  through  the  membrane  into  the  inside.  Re- 
move the  flesh  around  the  second  joint,  then  the  drum- 
stick, turning  the  flesh  wrong  side  out.  Turn  the  bird 
and  do  the  same  on  the  other  side.  When  the  meat  is 
free  from  the  carcass  lay  the  bird  on  a  board,  skin 
side  down.  Place  the  flesh  in  place,  sprinkle  it  with 
salt  and  pepper,  stuff  out  the  legs  and  wings  with  the 
force  meat  and  fill  the  bird  with  it.  Draw  the  skin  up 
and  sew  it  together;  turn  it  over  and  skewer  and  tie 
the  legs  and  wings  in  position  of  a  trussed  fowl ;  press 
and  tie  the  body  into  natural  shape,  dredge  with  flour, 
salt  and  pepper ;  cover  with  several  slices  of  salt  pork. 
Roast,  allowing  twenty-five  minutes  to  a  pound. 
Baste  frequently.  Make  a  gravy  by  using  six  table- 
spoonfuls  of  the  drippings  in  the  pan,  one  of  flour  and 
a  cup  of  cream  or  white  stock.  Season. 

FORCEMEAT  FOR  STUFFING  BONED  FOWLS. 

Use  the  cooked  or  uncooked  meat  of  another  fowl 
or  veal,  or  a  part  of  both ;  chop  fine.  To  every  cup  of 
meat  add  one-fourth  cup  of  bread  or  cracker  crumbs, 


98  ROCKY  MOUNTAIN  COOK  BOOK. 

one-fourth  cup  of  melted  butter,  one  teaspoonful 
chopped  parsley,  one  teaspoonful  of  onions,  chopped 
fine,  one-fourth  teaspoonful  each  of  sage,  thyme,  pep- 
per, one-half  teaspoonful  salt,  one  stalk  of  celery, 
chopped  fine.  Moisten  with  stock  the  meat  was 
cooked  in,  or  leftover  gravy. 

TO  BOIL  FOWL. 

Boiled  fowl  are  sometimes  cooked  with  oysters, 
bread  or  chestnut  stuffing,  but  as  the  stuffing  is  apt 
to  get  wet  and  soggy,  they  are  better  cooked  without 
it.  Clean,  sprinkle  the  inside  with  salt  and  pepper, 
put  on  to  cook  in  boiling  water  enough  to  cover,  with 
one  teaspoonful  of  salt  and  one  whole  small  onion. 
Simmer  until  tender.  (The  time  depends  upon  the 
age  and  size  of  the  fowl.)  Serve  with  oyster,  celery 
or  caper  sauce,  using  some  of  the  liquor  the  fowl  was 
boiled  in  for  the  sauce.  Pour  the  sauce  around  the 
fowl,  or  garnish  with  a  border  of  rice. 

..     BRAISED  CHICKEN. 

Take  an  old  chicken,  prepare  it  for  roasting. 
Dredge  with  flour,  salt  and  pepper.  Brown  all  over 
in  hot  butter  or  chicken  fat,  then  place  in  the  roast- 
ing pan  on  a  bed  of  sliced  onion,  carrot,  turnip  and 
celery.  Cover  the  top  with  four  slices  of  salt  pork, 
add  two  cups  of  water,  cover  closely  with  another  pan, 
roast  for  three  hours,  basting  often  and  replenishing 
the  water  so  as  to  keep  about  two  cups  in  the  pan. 
Remove  the  fowl  on  a  platter,  garnish  with  vegetables 
and  make  a  gravy  of  the  liquid  in  the  pan.  Season 
to  taste.  Cook  in  a  pot  on  top  of  the  stove,  if  liked. 


POULTRY.  99 

BROILED  SPRING  CHICKEN. 

Split  down  the  back,  remove  the  entrails  and 
breast  bone  and  the  oil  bag  from  the  tail.  Wipe 
clean  with  a  cloth  and  cold  water.  Rub  with  soft  but- 
ter, sprinkle  with  salt  and  pepper.  Place  on  a  broiler 
the  inside  down ;  broil  over  a  slow  fire  for  twenty-five 
minutes.  When  nearly  done  turn  and  let  the  skin 
side  brown.  Place  on  a  hot  dish,  spread  with  butter, 
or  with  maitre  d'hotel  sauce.  Garnish  with  water- 
cress or  parsley  and  slices  of  lemon. 

TO  BROIL  A  TURKEY. 

Select  a  very  small,  fat,  young  one,  weighing  not 
over  five  pounds.  Have  it  split  as  you  would  a  chick- 
en for  broiling.  Place  it  in  the  roasting  pan  seasoned 
with  salt,  pepper  and  butter,  with  a  half  cup  of  water 
in  the  pan.  Cook  until  the  meat  is  tender,  then  broil 
over  a  rather  slow  fire.  When  brown  put  on  a  hot 
platter,  spread  with  butter  and  season  with  salt.  Save 
any  liquid  left  in  the  pan  for  chestnut  sauce  to  pour 
around  it.  If  the  turkey  is  unusually  young  and  ten- 
der it  can  be  broiled  without  cooking  in  the  oven. 

PANNED  CHICKEN. 

Prepare  the  chickens  as  for  broiling.  Place  them 
in  a  pan,  skin  side  up;  rub  with  softened  butter; 
dredge  with  flour,  salt  and  pepper ;  put  in  a  hot  oven. 
After  ten  minutes  baste  with  butter  and  a  little  hot 
water.  Cook  for  thirty  minutes,  baste  three  times, 
using  not  over  a  half  cup  of  water,  the  rest  butter. 
Remove  to  a  hot  dish  and  make  a  gravy  from  the  fat 
in  the  pan.  Add  to  it  one  tablespoonful  of  flour. 
When  brown,  add  a  cup  of  thin  cream  or  white  stocks. 


100  ROCKY  MOUNTAIN  COOK  BOOK. 

Cook  until  smooth,  stirring  all  the  time ;  pour  around 
the  chicken. 

FRICASSEE  CHICKEN. 

Cut  the  chicken  in  small  pieces  for  serving,  put 
in  the  pot  with  warm  water  enough  to  cover,  one  tea- 
spoonful  of  salt  and  two  stalks  or  roots  of  celery. 
Cook  slowly  until  tender;  remove  the  chicken  and 
strain  the  celery  from  the  liquor.  Fry  out  half  a 
dozen  slices  of  salt  pork,  and  one  onion  sliced  thin  in 
the  frying  pan.  Butter  or  chicken  fat  can  he  used 
in  place  of  the  pork.  When  the  fat  is  hot  put  in  the 
chicken  and  hrown  on  all  sides.  Arrange  on  the  plat- 
ter. Remove  the  onion  from  the  fat,  add  two  table- 
spoonfuls  of  flour  to  it,  and  two  cups  of  the  liquor 
gradually.  When  smooth,  add  one-half  can  of  peas 
or  the  same  amount  of  mushrooms  drained  from  the 
liquor,  cook  for  five  minutes,  pour  around  the  chicken 
and  garnish  with  points  of  toasted  bread  or  toasted 
crackers. 

CHICKEN  STEW  WITH  DUMPLINGS. 

An  old  chicken  is  the  best.     Have  it  cut  in  four 
pieces,  and  make  the  same  as  beef  stew. 
(See  Dumplings,  under  Beef  Stew.) 

CHICKEN  CURRY  (Mrs.  Lincoln). 

Cut  the  chicken  at  the  joints,  and  remove  the 
breast  bone,  wipe,  season  with  salt  and  pepper,  dredge 
with  flour,  and  brown  in  hot  butter.  Put  in  a  stew 
pan.  Fry  one  large  onion,  cut  in  thin  slices,  in  the 
butter  left  in  the  pan  till  colored,  not  browned.  Mix 
one  large  tablespoonful  of  flour,  one  teaspoonful  of 


POULTRY.  101 

sugar  and  one  teaspoonful  of  curry  powder,  and 
brown  them  in  the  butter.  Add  slowly  one  cup  of 
water  or  stock  and  one  cup  of  strained  tomatoes,  or 
one  sour  apple  chopped,  and  salt  and  pepper  to  taste. 
Pour  this  sauce  over  the  chicken  and  simmer  one 
hour  or  until  tender.  Add  one  cup  of  hot  milk  or 
cream.  Boil  one  minute  longer  and  serve  with  a 
border  of  boiled  rice.  Rabbit,  veal  and  lamb  may  be 
curried  in  the  same  way. 

SPANISH  CHICKEN. 

Split  tender  broilers  in  halves,  rub  with  salt, 
sprinkle  over  with  finely  chopped  cloves  and  Spanish 
peppers.  Over  all  put  thin  strips  of  bacon  or  salt 
pork.  Bake  in  a  hot  oven  till  the  chicken  is  tender. 
Watch  carefully  that  it  does  not  burn.  If  necessary, 
add  a  little  water.  When  tender  remove  from  the 
pan,  add  two  tablespoonfuls  of  flour  to  the  fat  left  in 
the  pan  and  one  cup  of  thin  cream,  one-fourth  cup  of 
water ;  cook  on  top  of  the  stove  for  five  minutes,  stir- 
ring all  the  time.  Season  to  taste  if  salt  or  pepper  is 
required.  Pour  around  the  chickens. 

CHICKEN  JULIENNE. 

Split  the  chickens  down  the  back  as  for  broiling, 
lay  them  breast  down  in  a  baking  pan,  filling  the  de- 
pression inside  the  ribs  with  equal  quantities  of  finely 
minced  onion,  carrot,  celery  and  peas;  season  with 
salt,  a  little  pepper,  and  several  small  pieces  of  butter, 
add  one-half  cup  of  hot  water ;  cook  in  a  hot  oven  for 
one-half  hour,  or  till  the  vegetables  are  tender;  re- 
move the  vegetables  and  turn  the  chickens  over  to 
brown,  then  make  a  sauce  by  adding  flour  to  the 


102  ROCKY  MOUNTAIN  COOK  BOOK. 

liquid  in  the  pan,  and  the  vegetables  and  one-half  cup 
of  cream ;  pour  around  the  chicken  and  garnish  with 
sweet  potato  croquettes. 

CHICKEN  FRITTERS. 

Cut  cold  chicken  or  turkey  off  the  bones  in  as 
large  pieces  as  possible.  Sprinkle  with  salt  and  pep- 
per, dip  in  fritter  batter  and  fry  in  deep  fat  until  a 
good  brown,  drain  on  brown  paper.  Serve  with  pou- 
lette,  Bernaise  or  tartare  sauce. 

STUFFED  CHICKEN  OR  TURKEY  LEGS. 

Remove  the  tendons  from  the  drum  sticks,  remove 
the  bone,  stuff  the  leg  with  a  force  meat.  (  See  force- 
meat for  boned  chicken  or  turkey.)  Draw  the  skin 
over  the  ends  and  sew  securely,  keeping  the  shape. 
Lay  them  in  a  baking  pan,  cover  with  boiling  water 
and  simmer  in  the  oven  until  tender — about  an  hour 
and  a  quarter.  Remove  from  the  water,  let  cool,  take 
out  the  stitches,  roll  in  beaten  egg  and  seasoned  fine 
bread  crumbs,  then  in  egg  again,  and  fry  in  deep  fat 
for  one  minute.  Serve  with  olive,  tartare,  celery  or 
currant  jelly  sauce. 

CHICKEN  A  LA  MARYLAND. 

Clean  the  chicken,  remove  the  head  and  legs.  Put 
on  to  cook  in  a  pot  of  warm  water,  enough  to 
cover.  Cook  with  it  one  sliced  onion,  carrot,  turnip, 
one  bay  leaf,  two  cloves,  six  peppercorns,  two  celery 
roots  or  two  or  three  stalks  of  celery.  Cook  slowly 
until  the  chicken  is  tender,  then  remove  the  meat 
from  the  bones.  Cut  in  two-inch  pieces.  Cook  the 
stock  down  to  one  cup,  heat  and  strain  one  cup  of 


POULTRY.  103 

tomatoes,  melt  in  a  sauce  pan  two  tablespoonfuls  of 
butter,  add  one  tablespoonful  of  flour.  When  smooth 
stir  in  slowly  the  cup  of  stock,  then  the  tomato,  and 
the  chicken.  Cook  for  ten  minutes.  Surround  with 
points  of  toast  or  serve  in  fried  bread  baskets  or  tim- 
bale  cases.  This  can  be  made  in  the  chafing  dish  by 
having  the  chicken  prepared  before. 

CHICKEN  SOUFFLE. 

Chicken,  veal  or  lamb  may  be  cooked  in  this  way : 


2  tablespoonfuls  of  butter. 
1  tablespoonful  of  flour. 
J/4  teaspoonful  salt. 
A  little  pepper. 
1  teaspoonful  of  chopped 
parsley. 


1  cup  of  milk,  or  chicken 
stock. 

1  cup  of  finely  chopped 

chicken. 
10  drops  onion  juice. 

2  eggs. 


Make  a  sauce  by  melting  the  butter,  then  adding 
flour,  salt  and  pepper.  Cook  for  ten  minutes,  stirring 
until  smooth.  Add  the  rest  of  the  seasonings  to  the 
chicken,  mix  the  sauce  and  chicken  together,  then  stir 
in  the  well-beaten  yolks.  Stir  over  the  fire  for  five 
minutes.  Set  aside  to  cool.  When  cool  beat  very 
stiff  the  whites  of  the  eggs,  stir  them  lightly  into 
the  chicken.  Put  in  a  buttered  pudding  dish,  bake  in 
a  hot  oven  for  twenty  minutes.  Serve  at  once  in  the 
same  dishes.  This  can  be  baked  in  individual  ram- 
quin  dishes  or  shells. 

PLANQUETTE  OF  CHICKEN. 

An  old  chicken  will  do  as  well  as  a  young  one. 
Cook  until  tender  in  boiling  water,  with  a  teaspoonful 
of  salt,  a  small  onion,  and  two  stalks  of  celery.  Strain 
the  stock  and  cook  down  to  one  cup.  Melt  two  table- 
spoonfuls  of  butter,  stir  into  it  one  of  flour.  When 


104  ROCKY  MOUNTAIN  COOK  BOOK. 

smooth,  stir  gradually  into  the  stock  and  one-half  cup 
of  cream.  Cook  ten  minutes,  then  add  two  well-beaten 
yolks  of  eggs,  cook  five  minutes,  but  do  not  boil,  as  it 
might  curdle.  Remove  from  the  fire,  add  two  tea- 
spoonfuls  of  lemon  juice;  cut  the  chicken  in  small 
pieces,  add  to  the  sauce.  Serve  on  toast,  surrounded 
by  a  border  of  rice. 

CHICKEN  A  LA  BECHAMEL. 

Melt  two  tablespoonfuls  of  butter.  Stir  into  it 
one  of  flour,  one-fourth  teaspoonful  of  salt,  a  little 
pepper,  then  add  one-half  cup  each  of  chicken  stock 
and  cream.  Stir  until  smooth,  cook  for  five  minutes, 
then  remove  from  the  fire,  and  beat  into  it  three  well- 
beaten  eggs  and  two  cups  of  chopped  chicken.  Turn 
into  buttered  ramquin  dishes  or  in  a  baking  dish,  and 
bake  standing  in  a  pan  of  hot  water  about  twenty 
minutes.  The  water  should  not  boil.  Salmon  or  any 
kind  of  white  fish  can  be  used  in  this  way. 

CHICKEN  PIE. 

One  good-sized,  old  chicken.  Put  it  in  the  pot 
and  cover  with  warm  water  (use  warm  water  so  that 
part  of  the  nourishment  may  be  in  the  gravy),  add  to 
it  two  teaspoonfuls  of  salt,  six  peppercorns,  one  onion, 
sliced,  three  stalks  of  celery  or  the  celery  root,  one  car- 
rot and  one  turnip,  sliced.  Cook  slowly  for  two  hours, 
or  until  the  meat  will  leave  the  bones.  Boil  the  liquor 
down  to  two  cups.  Melt  in  a  sauce  pan  one-fourth 
cup  of  butter,  stir  into  it  one  tablespoonful  of  flour, 
and  gradually  the  two  cups  of  liquor.  When  that  is 
smooth,  stir  in  one-half  cup  of  thick  cream,  season 
with  salt  and  pepper.  Pick  the  chicken  mostly  from 


POULTRY.  105 

the  bones,  leaving  a  few  of  the  small  bones  to  hold  up 
the  pie.  Put  a  layer  of  the  chicken  in  the  bottom  of 
the  baking  dish,  then  cover  with  a  layer  of  the  gravy. 
In  the  center  of  the  dish  place  the  breast  bone  to  hold 
up  the  crust,  fill  up  with  the  layers,  and  put  a  crust 
on  top  three-fourths  of  an  inch  thick,  cutting  a  slit  in 
the  center  to  let  out  the  steam.  Layers  of  thin-sliced 
potatoes  may  be  added  to  the  pie,  a  few  truffles  or 
mushrooms,  or  alternate  layers  of  chicken,  oysters  and 
the  gravy.  The  baking  dish  is  often  lined  with  a  thin 
layer  of  pastry,  but  it  is  very  apt  to  be  soggy.  Bake 
three-quarters  of  an  hour.  To  cover  the  pie  use  plain 
pastry,  chopped  puff  pastry,  or  a  rich  baking  powder 
biscuit  dough. 

Veal  Pie  can  be  made  in  the  same  way. 
CHICKEN  SMOTHERED  IN  OYSTERS. 

Cut  a  roasting  chicken  in  serving  pieces.  Wash 
and  wipe  dry.  Brown,  in  a  little  bacon  or  salt  pork 
fat.  Then  place  in  a  casserole.  Season  with  salt 
and  pepper.  Add  a  cup  of  water.  Let  cook  one  hour 
or  until  tender.  Then  add  with  cup  of  oysters  one 
cup  of  cream.  Cover  and  cook  for  twenty  minutes. 
Reserve  a  little  of  the  cream  to  soften  one  tablespoon- 
ful  of  flour.  Stir  that  into  the  sauce.  Cook  for  ten 
minutes  and  serve. 

CHICKEN  ROASTED  IN  CASSEROLE. 

Prepare  the  chicken  for  roasting.  Place  in  the 
casserole  and  cover  the  breasts  with  thin  slices  of  salt 
pork.  Place  around  it  onions  that  have  first  been 
boiled  for  ten  minutes.  Cover  closely.  After  a  while 
add  a  little  water  if  necessary.  Cook  slowly  from 


106  ROCKY  MOUNTAIN  COOK  BOOK. 

two  to  three  hours  according  to  the  size  of  the  fowl. 
Make  a  gravy  from  the  fat  in  the  casserole. 

CHOPPED  PUFF  PASTE  FOR  CHICKEN  PIE. 


2  cups  of  flour. 
ya  teaspoonful  salt. 
1  teaspoonful  sugar. 
1  cup  butter. 


egg. 

cup  ice  water, 
tablespoonful  lemon  juice. 


Beat  the  egg  until  light,  add  to  it  lemon  juice  and 
water.  Sift  all  the  dry  materials  together  and  chop 
the  butter  with  them.  Add  the  liquid,  roll  and  fold 
four  times.  Bake  in  a  hot  oven. 

ROAST  GOOSE. 

A  young  goose  four  or  five  months  old  is  the  best. 
Singe,  remove  the  pin  feathers,  then  wash  in  warm 
soap  suds  to  cleanse  it,  and  open  the  pores,  then  draw 
it  as  you  would  a  turkey  or  chicken.  Wash  in  cold 
water  and  wipe  dry  inside  and  out.  Stuff  with  a 
potato  stuffing,  sew  and  truss.  Put  on  a  rack  in  the 
pan,  cover  the  breast  with  slices  of  fat  salt  pork. 
(The  pork  fat  aids  in  drawing  out  the  oil.)  Place  in 
the  oven  for  an  hour,  then  take  the  pan  from  the 
oven  and  pour  off  all  the  fat,  dredge  with  flour.  When 
the  flour  is  brown,  add  a  little  hot  water;  baste  often. 
Cook  until  brown  and  tender.  Make  a  gravy  from 
some  of  the  fat  in  the  pan,  flour  and  hot  water,  season 
to  taste.  Serve  with  apple  sauce. 

POTATO  STUFFING. 


1  cup  mashed  potatoes. 
1  tablespoonful  of  onion 

chopped  fine. 
1  tablespoonful  of  sour 
apples  chopped  fine. 


teaspoonful  sage, 
teaspoonful  salt, 
teaspoonful  pepper. 


POULTRY.  107 

ROAST  TAME  DUCK. 

Singe,  clean,  remove  the  crop,  oil  bag,  legs,  en- 
trails. Stuff,  truss  and  dredge  with  flour,  salt  and 
pepper.  After  they  have  been  in  a  hot  oven  for  ten 
minutes,  add  a  little  hot  water  to  the  pan,  and  baste 
often.  Roast  thirty  minutes,  if  liked  rare,  and  forty- 
five  minutes,  well  done.  Stuff  with  a  potato  or  bread 
staffing,  or  with  celery  and  apples.  Serve  with  an 
olive  or  bread  sauce. 


OYSTER  STUFFING. 


2  cups  of  oysters. 
1  cup  bread  crumbs. 


teaspoonful  pepper. 


1  tablespoonful  lemon  juice. 


1  teaspoonful  salt. 

Pick  over  and  wash  the  oysters.  Mix  with  the 
crumbs  and  seasonings,  and  stuff  any  kind  of  poultry. 
Turkeys  are  the  best  stuffed  with  oysters. 

CHESTNUT  STUFFING. 

Cut  a  cross  in  the  shells  of  one  quart  of  the  large 
chestnuts.  Place  them  in  a  pan  with  a  teaspoonful 
of  butter  and  bake  in  a  hot  oven  until  the  shells  break 
open.  The  skin  will  come  off  with  the  shell.  Remove 
from  the  shell  and  cook  in  boiling  water  with  one- 
half  teaspoonful  salt  until  tender.  While  hot,  mash 
a  few  at  a  time  through  a  colander  or  potato  press. 
Season  with  two  tablespoonfuls  of  melted  butter,  salt 
and  pepper,  and  moisten  with  one-half  cup  of  stock. 


108  ROCKY  MOUNTAIN  COOK  BOOK. 


GAME. 


CANVASBACK  AND  REDHEAD  DUCKS. 

Pick,  singe,  draw  them,  leaving  on  the  head.  Cut 
an  opening  to  remove  the  crop,  and  through  it  draw 
the  head  and  neck,  letting  the  head  come  out  at  the 
back  between  the  drumsticks.  Tie  firmly  in  place. 
With  a  bowl  of  cold  water  wipe  out  the  inside  and  out- 
side. Cut  off  the  wing  at  the  second  joint.  Sprinkle 
the  inside  with  salt  and  pepper,  dredge  the  outside 
with  flour,  salt  and  pepper,  and  cover  with  thin  strips 
of  salt  pork.  Put  inside  of  the  duck  a  teaspoonful  of 
currant  jelly,  a  sour  apple,  quartered  and  cored,  or 
a  couple  of  sticks  of  celery,  cut  in  pieces.  Place  in 
the  baking  pan  with  a  little  hot  water,  and  bake  in  a 
very  hot  oven  for  fifteen  to  twenty  minutes.  Wild 
ducks  should  be  served  rare  and  very  hot.  Serve 
fried  hominy  and  currant  jelly  with  the  ducks. 

The  canvasbacks  have  a  purple  head  and  silver 
breast  and  are  in  season  from  September  to  May. 
The  redhead  is  often  taken  for  it. 

SALMI  OF  DUCK  OR  GAME. 

Cut  the  game  in  small  pieces,  put  them  in  a  hot 
oven  for  five  minutes  to  start  the  juices.  Put  in  a 
sauce  pan  two  tablespoonfuls  of  butter,  one-fourth 
pound  of  salt  pork  cut  in  dice,  one  tablespoonful  of 
onion  and  carrot  chopped  fine,  one-fourth  teaspoonful 
each  of  salt,  sage  and  one  bay  leaf,  ten  peppercorns. 
Cook  for  ten  minutes,  stirring  often,  then  add  one 
tablespoonful  of  flour;  let  it  brown,  then  add  two 
cupfuls  of  brown  stock.  Cook  very  slowly  for  thirty 


GAME.  109 

minutes,  strain,  add  one-fourth  cup  of  madeira  and 
the  pieces  of  game,  cover  and  cook  slowly  for  forty 
minutes,  garnish  with  croutons  and  truffles.  The 
truffles  should  be  added  five  minutes  before  the  salmi 
is  done.  Cooked  game  can  be  used.  Simmer  only  for 
ten  minutes  after  it  is  added  to  the  sauce. 

LARDED  GROUSE. 

Draw,  wipe  clean,  inside  and  out,  lard  the  breast, 
and  truss.  Rub  with  softened  butter,  dredge  with 
flour,  salt  and  pepper.  Roast  for  twenty-five  minutes. 
Serve  with  bread  or  olive  sauce. 

POTTED  PIGEONS. 

Clean  and  truss  them,  dredge  with  flour,  salt  and 
pepper.  Place  them  in  a  stew  pan  on  slices  of  bacon, 
the  breasts  up.  Add  a  carrot  and  onion  cut  in  dice. 
Cover  with  stock  or  hot  water.  Let  them  simmer  un- 
til they  are  tender.  Serve  each  pigeon  on  a  thin  slice 
of  buttered  toast.  Make  a  gravy  and  pour  around 
them.  Melt  two  tablespoonfuls  of  butter,  stir  into  it 
one  of  flour,  gradually  stir  in  the  liquor  and  vegeta- 
bles left  in  the  boiler,  season  to  taste  with  salt  and 
pepper. 

ROAST  PIGEONS  OR  SQUABS. 

To  roast  they  should  be  young.  Draw,  clean  and 
truss  them,  tie  thin  slices  of  bacon  or  salt  pork  over 
the  breasts,  dredge  with  flour,  put  a  small  piece  of 
butter  inside.  Roast  from  fifteen  to  twenty  minutes, 
baste  with  butter,  and  a  very  little  hot  water.  Or 
they  can  be  split  down  the  back,  and  covered  with 
slices  of  pork  or  pieces  of  butter,  dredged  with  flour 


110  ROCKY  MOUNTAIN  COOK  BOOK. 

and  roasted  in  the  oven.  Serve  on  slices  of  toast, 
garnish  with  parsley,  shoe  string,  French-fried  or 
Saratoga  potatoes. 

SQUABS  IN  CASSEROLE. 

Truss  for  clean  squabs  in  the  same  manner  as  a 
chicken  is  dressed  for  roasting.  Roll  in  flour  and 
brown  in  hot  fat.  Place  in  a  casserole.  Add  a  cup 
of  chicken  or  veal  broth.  Salt  and  pepper  as  needed. 
Let  cook  thirty  minutes. 

Parboil  one  cup  of  potato  balls  and  let  brown  in 
the  fat  where  the  squabs  were  browned.  Peel  eight 
mushrooms.  Break  in  small  pieces  and  brown  in  the 
fat.  Then  add  to  the  squabs  and  cook  about  twenty 
minutes.  Add  one-half  cup  of  cream  and  thicken 
with  a  little  flour.  Sherry  or  madeira  may  be  added. 
Serve  in  the  casserole. 

QUAILS  BROILED. 

Split  down  the  back.  Rub  with  melted  butter, 
broil  over  hot  coals  for  eight  minutes.  Serve  on 
slices  of  buttered  toast,  season  with  butter,  salt  and 
pepper. 

QUAILS  ROASTED. 

Draw  them  and  wipe  inside  and  out  with  a  cloth 
and  cold  water.  Truss,  letting  the  legs  stand  up.  Tie 
around  each  one  a  thin  slice  of  salt  pork  or  bacon. 
Bake  in  a  hot  oven  for  twenty  minutes;  baste  fre- 
quently with  butter  and  a  little  hot  water.  Serve 
on  slices  of  toast.  Season  with  a  little  salt,  pepper 
and  the  melted  butter  in  the  pan.  A  very  nice  way  is 
to  lard  them. 


GAME.  111 

WOODCOCK  ROASTED. 

Dress,  wipe  clean  inside  and  out,  cut  off  the  feet, 
tie  the  legs  close  to  the  body.  Skin  the  head  and  neck 
and  tie  the  peak  under  the  winds.  Tie  thin  slices  of 
pork  or  bacon  around  them.  Bake  in  a  hot  oven  for 
ten  or  fifteen  minutes.  Baste  with  butter.  Clean 
and  cook  in  boiling  salted  water  the  hearts  and  livers, 
then  pound  to  a  paste,  season  with  salt  and  pepper. 
Butter  thin  slices  of  toast,  large  enough  for  one  bird, 
cover  with  the  paste,  place  the  birds  on  the  toast, 
moistening  them  with  the  butter  in  the  pan.  Garnish 
with  watercress  or  pieces  of  parsley. 

VENISON  ROASTED. 

It  should  be  wiped  clean  with  a  cloth  and  cold 
water,  cover  with  strips  of  salt  pork  and  roasted  the 
same  as  beef  or  mutton,  allowing  twelve  to  fifteen 
minutes  to  a  pound.  Serve  with  currant  jelly  sauce 
and  a  simple  salad. 

VENISON  STEAK. 

Venison  steak  is  cooked  the  same  as  beefsteak, 
serving  currant  jelly  with  it  or  around  it  on  the  plat- 
ter, forming  a  sauce.  The  roasting  pieces  are  the  sad- 
dle and  haunch  or  leg.  Steak  is  cut  from  both. 

ROASTED  PARTRIDGE. 

Patridges  have  a  white  meat  and  should  be  well 
done.  Dress  and  truss,  cover  with  thin  slices  of  salt 
pork,  dredge  with  flour.  Bake  about  forty-five  min- 
utes, basting  often  with  hot  water  and  butter.  Place 
on  a  hot  platter,  and  surround  with  coarse  crumbs  of 
bread  fried  in  butter,  and  serve  with  it  a  bread  sauce. 


112  ROCKY  MOUNTAIN  COOK  BOOK. 

STEWED  PIGEONS. 

Clean  and  wipe  the  pigeons  dry.  Make  a  stuffing 
of  half  a  cup  of  pitted  olives  with  the  livers  chopped 
fine,  a  tablespoonful  each  of  finely  chopped  onion  and 
parsley.  Moisten  two  cups  of  stale  bread  crumbs  with 
two  tablespoonfuls  of  melted  butter  and  a  little  hot 
water.  Season  with  a  tablespoonful  of  salt,  one- 
fourth  teaspoonful  of  paprica  and  a  tablespoonful  of 
currant  jelly.  Stuff  the  pigeons,  and  truss  well  with 
twine.  Place  in  a  saucepan  two  tablespoonfuls  of  but- 
ter. When  hot,  brown  the  pigeons  in  it,  then  stir  into 
it  two  tablespoonfuls  of  flour,  and  gradually  three 
cups  of  boiling  water.  When  smooth,  add  a  small 
onion,  two  carrots  and  two  stalks  of  celery,  one  tea- 
spoonful  of  salt,  six  peppercorns.  Cook  very  slowly, 
tightly  covered,  for  one  hour  and  a  quarter,  or  till 
they  seem  tender.  Serve  the  pigeons  on  slices  of  toast. 
Strain  and  thicken  the  gravy  and  serve  separately. 

PIGEONS  IN  CASSEROLE. 

Clean  and  truss  the  pigeons.  Brown  in  hot  but- 
ter. Place  them  in  a  casserole,  pour  what  butter  is 
left  from  the  sauce  pan  around  them  with  a  table- 
spoonful  each  of  chopped  onion,  celery  and  carrot, 
and  a  teaspoonful  of  salt.  Pour  in  a  half  cup  of  dry 
white  wine.  Cover  and  cook  in  the  oven  for  one 
hour.  Serve  on  slice  of  toast  that  has  been  moistened 
with  the  sauce  from  the  casserole.  Garnish  with 
parsley.  Served  with  orange  and  lettuce  salad. 

HOT  PIGEON  PIE. 

Bone  the  pigeons.  Brown  in  butter.  Put  on  to 
stew  with  sliced  onions,  carrots  and  two  stalks  of 


GAME.  113 

celery  cut  in  half-inch  pieces,  salt  and  pepper.  Stir 
into  the  butter,  after  the  pigeons  are  removed,  two 
tablespoonf ills  of  flour  j  mix  till  smooth,  add  two  cups 
of  hot  water  gradually,  replace  the  pigeons  and  cook 
slowly  till  tender ;  then  pour  into  a  baking  dish,  cover 
with  puff  paste,  with  slits  cut  in  the  center  for  the 
steam  to  escape.  Bake  in  a  hot  oven  twenty-five  min- 
utes. 


114  ROCKY  MOUNTAIN  COOK  BOOK. 


ENTREES. 


Entrees  are  served  between  courses,  and  for  regu- 
lar course. 

CROQUETTES. 

Croquettes  are  made  of  nearly  all  kinds  of  meat, 
fish,  vegetables,  cheese,  eggs  and  nuts.  When  shaped 
flat  like  a  chop  they  are  called  cutlets.  To  prepare 
them  the  materials  should  be  cooked  tender,  well 
seasoned  and  finely  chopped  (a  meat  chopper  is  best 
to  use  for  meat  croquettes),  mixed  together  with  a 
creamy  sauce,  moulded,  rolled  in  bread  or  cracker 
crumbs,  dipped  in  slightly  beaten  egg,  rolled  in 
crumbs  again  (this  prevents  the  fat  from  getting  in- 
side), and  fried  a  rich  brown  in  clear  smoking  hot  fat. 
They  are  usually  surrounded  with  a  sauce  or  peas. 
If  not,  should  be  garnished  with  celery  tips,  parsley, 
watercress  or  small  leaves  of  lettuce. 

CHICKEN  CROQUETTES. 

An  old  chicken  can  be  used.  They  are  cheaper 
than  young  ones,  and  the  flavor  is  better.  Clean  the 
chicken  well,  and  plunge  in  a  kettle  of  boiling  salted 
water.  Place  the  kettle  on  the  stove  where  it  will 
have  a  slow  cooking.  Add  to  it  one  good-sized  onion 
cut  in  slices,  eight  peppercorns,  two  or  three  roots  of 
celery,  or  a  few  of  the  outside  stalks  (celery  seed 
may  be  used  in  place  of  celery).  A  small  amount  of 
thyme  and  bay  leaf  can  be  used  if  desired.  Let  cook 
until  tender.  Remove  from  the  liquid  and  when  old 
chop  fine  and  mix  with  a  cream  sauce.  The  liquid 


ENTREES.  115 

should  be  strained  and  when  cold  remove  the  fat  and 
use  for  the  sauces.  Veal  or  lamb  can  be  cooked  in 
this  way  for  croquettes. 

SAUCE  FOR  CROQUETTE  MIXTURE. 
All  Croquettes  Are  Mixed  With  a  Sauce. 


1  cup  milk,  cream  or  stock. 

2  tablespoonfuls  butter. 

3  tablespoonfuls  flour. 


teaspoonful  salt. 


y8  teaspoonful  pepper. 


A  dash  of  nutmeg  can  be  used.  When  stock  is 
used,  take  one-half  cup  of  milk  or  cream.  Scald  the 
cream,  milk  or  stock  in  a  double  boiler,  melt  the  but- 
ter in  a  sauce  pan,  stir  into  it  the  flour  and  seasonings. 
When  smooth,  add  it  to  the  scalded  milk.  Cook  ten 
minutes,  stirring  frequently.  Add  it  to  the  chopped 
mixture,  and  when  cool  mould  in  shape,  and  dip  first 
in  crumbs,  then  in  egg,  then  in  crumbs  again.  When 
meat  is  used,  allow  about  one-half  as  much  sauce  as 
meat.  It  is  well  to  add  the  sauce  to  the  meat  gradu- 
ally, so  as  not  to  get  the  mixture  too  thin.  It  should 
be  as  thin  as  possible  to  mould.  The  beauty  of  a 
croquette  is  to  have  it  creamy  inside. 

TO  PREPARE  THE  EGG  AND  CRUMBS  FOR  CROQUETTES. 

Beat  the  egg  slightly  until  it  is  thoroughly  mixed. 
Add  to  it  two  tablespoonfuls  of  cold  water  or  milk. 
Put  the  bread  or  crackers  through  a  meat  grinder,  or 
roll  them.  Always  sift  them.  Bread  should  be  thor- 
oughly dry  before  rolling. 

TO  MOULD  CROQUETTES. 

Take  a  tablespoonful  of  the  mixture,  roll  lightly 
between  the  hands  in  a  ball,  roll  the  ball  lightly  in 


116  ROCKY  MOUNTAIN  COOK  BOOK. 

bread  crumbs  and  mould  with  the  hands  in  any  shape 
you  like.  Dip  in  the  egg,  and  see  that  all  parts  are 
covered  (this  prevents  the  fat  from  getting  inside), 
lift  out  on  the  blade  of  a  knife  and  again  roll  in  the 
crumbs.  Set  aside  if  possible  fuly  one  hour,  before 
frying.  Croquettes  can  be  made  up  the  day  before 
frying  if  kept  in  a  cool  place  and  covered. 

TO  FRY  CROQUETTES. 

Have  a  good,  clean  fat.  Let  it  become  smoking 
hot.  It  can  be  tested  by  a  piece  of  bread.  If  it  colors 
while  counting  twenty  it  is  right.  Place  four  or  five 
at  a  time  in  the  frying  basket,  plunge  in  the  hot  fat 
and  cook  until  brown.  Remove  them  to  a  soft  paper 
to  drain.  Have  the  fat  smoking  hot  each  time  before 
immersing  the  basket.  Croquettes  can  be  fried  with- 
out the  basket,  it  being  much  more  convenient  to 
use  it. 

SWEETBREAD   CROQUETTES. 

Clean  the  sweetbreads.  Cook  in  boiling  salted 
water  with  two  tablespoonfuls  of  lemon  juice  (or  one 
tablespoonful  to  each  pair)  until  tender.  When  cold 
cut  in  small  cubes  and  mix  with  sauce.  Add  one 
beaten  egg  to  the  sauce  five  minutes  before  removing 
from  the  stove.  A  couple  of  tablespoonfuls  of  finely 
chopped  chicken  can  be  used  with  the  sweetbreads. 
Chicken  or  veal  stock  can  be  used  with  the  milk  to 
make  the  sauce,  or  the  milk  used  alone. 

MUSHROOM  CROQUETTES. 

Peel  the  mushrooms,  break  in  small  pieces.  Cook 
in  sauce  pan  with  two  tablespoonfuls  of  water  and  a 


ENTREES.  117 

litte  salt.  Let  boil  for  five  minutes,  drain  from  the 
liquid  and  use  it  with,  cream  to  make  the  sauce.  Add 
one  egg  to  the  sauce.  Mushrooms  and  sweetbreads 
are  often  used  together.  Chicken  may  be  added  to 
either  the  sweetbreads  and  mushrooms. 

NUT  CROQUETTES. 

Brazil,  English  walnuts  or  pecans  can  be  used. 
One  cup  of  chopped  chicken  or  veal,  one-half  cup  of 
nuts  chopped  fine.  Mix  with  sauce. 

EGG  CROQUETTES. 

Cook  eggs  in  water,  just  off  the  boil,  for  thirty 
minutes.  When  cold  remove  from  the  shell.  Chop 
the  whites  fine,  sift  the  yolks,  mix  together  with  one 
egg  slightly  beaten.  Season  with  salt  and  pepper 
and  finely  chopped  parsley  or  chives.  A  few  cooked 
mushrooms  can  be  added.  Mix  with  heavy  white 
sauce.  Set  aside  until  cold,  then  mould,  dip  in  the 
crumbs  and  egg.  Fry.  Serve  with  a  white  sauce 
alone  or  add  a  few  peas,  small  beans,  mushrooms  or 
asparagus  tips. 

CHEESE  CROQUETTES. 

One-half  cup  grated  Parmesan  cheese,  one  cup 
American  cheese,  grated  or  cut  in  small  pieces,  mix 
together  with  a  slightly  beaten  egg.  Season  with  one- 
fourth  teaspoonful  of  paprica,  one-half  teaspoonful  of 
salt,  mix  with  heavy  white  sauce.  When  cold,  shape, 
dip  in  crumbs,  egg  and  crumbs  again.  Fry.  These 
are  very  nice  to  accompany  a  salad.  They  can  be 
made  with  only  American  cheese. 


118  ROCKY  MOUNTAIN  COOK  BOOK. 

RICE  AND  CHEESE  CROQUETTES. 

Melt  one  tablespoonful  of  butter.  Stir  into  it  one 
of  flour  and  one-third  cup  of  milk,  one-fourth  tea- 
spoonful  of  salt,  paprica.  Stir  until  smooth  then  add 
one-fourth  cup  of  grated  cheese  and  one  cup  of  cold 
boiled  rice  (boiled  so  as  to  leave  the  grains  whole,  but 
well  done).  When  cold  form  in  croquettes.  Beat 
one  egg,  add  a  tablespoonful  of  water,  brush  over  the 
croquettes  thoroughly  with  the  egg,  roll  in  sifted 
bread  crumbs  and  fry  in  deep  fat. 

HOMINY  OR  RICE  CROQUETTES. 

Add  to  one  cup  cooked  hominy  or  rice  while  warm 
one  teaspoonful  of  sugar,  the  beaten  yolk  of  an  egg,  a 
little  hot  milk  or  cream  to  moisten,  one-fourth  tea- 
spoonful  of  salt,  or  moisten  with  a  little  tomato  sauce. 
After  shaping,  press  a  cavity  in  the  center  of  each  and 
put  in  half  a  teaspoonful  of  jelly  or  marmalade. 
Close  the  rice  over  it,  mould,  dip  in  crumbs  and  egg, 
the  same  as  other  croquettes.  These  croquettes  are 
nice  to  serve  with  game. 

Corn  Meal  Mush. — Sliced  in  plain  or  fancy 
shapes,  dipped  in  crumbs,  egg  and  crumbs  again  and 
fried  in  deep  fat,  is  served  with  game.  Before  the 
mush  is  quite  cool  it  can  be  molded  in  croquette 
shapes,  crumbed  and  egged. 

MACARONI  AND  SPAGHETTI  CROQUETTES. 

Break  in  small  pieces,  plunge  in  boiling  salted 
water,  cook  until  tender,  drain,  cool,  then  cut  in  small 
rings.  Add  to  each  cupful  one  tablespoonful  of 
grated  cheese,  one-fourth  teaspoonful  of  paprica  and 


ENTREES.  119 

mix  together  with  a  very  little  heavy  white  sauce,  just 
enough  to  hold  the  mixture  together.  When  cool 
mould  and  dip  in  crumbs,  egg  and  crumbs.  Serve 
with  tomato,  poulette  or  mushroom  sauce. 

OYSTER  CROQUETTES. 

Pick  over  carefully,  so  as  to  remove  all  pieces  of 
shell.  Rinse  through  a  strainer.  Allow  them  to  cook 
five  minutes  in  their  own  liquor.  Drain.  When 
cool  cut  in  small  pieces.  Mix  with  a  sauce  made  of 
one-half  cream  and  the  rest  of  liquid  the  oysters  were 
strained  from.  Melt  two  tablespoonfuls  of  butter  in 
a  sauce  pan,  add  to  it  three  tablespoonfuls  of  flour, 
one-fourth  teaspoonful  salt,  a  speck  of  pepper.  When 
smooth  stir  into  it  gradually  the  oyster  liquor,  then 
the  cream.  Cook  for  ten  minutes,  stirring  often,  then 
add  a  slightly  beaten  egg.  Cook  five  minutes,  mix 
with  the  oysters;  when  cold,  egg  and  crumb.  Serve 
with  cream  or  shrimp  sauce. 

SHAD  ROE  CROQUETTES. 

Cook  the  roe  in  boiling  salted  water,  with  one 
tablespoonful  of  lemon  juice,  for  twenty  minutes. 
Drain,  cut  in  fine  pieces,  mix  with  the  heavy  white 
sauce  that  has  had  one  egg  added  to  and  cooked  in  it 
for  five  minutes.  Season  with  salt  and  pepper.  When 
cold,  mould,  egg  and  crumb.  Serve  with  Hollandaise 
or  cucumber  sauce. 

LOBSTER  CUTLETS. 

These  can  be  formed  in  the  shape  of  a  croquette 
or  cutlet.  Buy  a  cooked  lobster,  remove  the  meat,  cut 
in  fine  pieces,  mix  with  the  heavy  white  sauce  that 


120  ROCKY  MOUNTAIN  COOK  BOOK. 

has  an  egg  cooked  in  it  for  five  minutes,  mould  and 
crumb.  Fry.  Stick  into  the  small  end  of  the  cutlet 
a  claw.  Serve  surrounded  with  peas,  a  white  or  Hol- 
landaise  sauce. 

Salmon  Cutlets. — Are  made  in  the  same  way,  with 
the  addition  of  lemon  juice  and  a  little  chopped  pars- 
ley. White  fish  can  be  used  the  same. 

CLAM  CROQUETTES. 

One  cup  of  minced  clams  drained  from  the  liquid. 
Mix  with  heavy  white  sauce  made  of  half  cream  and 
half  the  liquor  from  the  clams.  Season  with  salt  and 
pepper.  When  cool,  mould,  egg  and  crumb.  Serve 
with  Bearnaise  or  tartare  sauce. 

SWEET  AND   WHITE  POTATO    CROQUETTES. 

Two  cups  hot,  well-mashed  potato,  one  tablespoon- 
ful  of  butter,  a  little  pepper,  one  teaspoonful  salt,  a 
little  celery  salt,  a  few  drops  of  onion  juice,  one  tea- 
spoonful  of  chopped  parsley,  the  beaten  yolk  of  an 
egg,  add  a  little  cream  or  milk  if  not  moist  enough  to 
mould.  Roll  in  crumbs  and  egg  and  crumbs.  Fry 
in  smoking-hot  fat. 

POTATOES   IN  SURPRISE. 

Use  for  these  sweet  or  white  potato  croquette  mix- 
ture. Take  one  tablespoonful  and  mould  it  flat  in  the 
hand,  about  half  an  inch  thick.  Drop  into  the  center 
of  it  one  teaspoonful  of  creamed  chicken,  mushrooms 
or  sweetbreads  that  have  been  highly  seasoned,  fold 
the  potato  over  it  and  mould,  egg  and  crumb,  like 
other  croquettes.  Serve  with  poulette  sauce. 


ENTREES.  121 

CELERY  CROQUETTES. 

Cut  well-cleaned  celery  in  very  small  pieces,  cook 
until  soft  in  boiling  salted  water.  Drain,  mix  with 
a  heavy  sauce  made  by  melting  two  tablespoonfuls  of 
butter  and  stirring  into  it  four  tablespoonfuls  of  flour, 
one-half  cup  of  the  water  drained  from  the  celery 
and  one-half  cup  of  cream,  one-fourth  teaspoonful 
salt.  Cook  for  ten  minutes,  stirring,  then  add  a 
slightly  beaten  egg.  Cook  five  minutes,  mix  with  the 
celery,  mould,  egg  and  crumb.  These  are  delicious 
served  with  the  roast  or  game  course. 

TO  PREPARE  MUSHROOMS. 

Mushrooms  contain  almost  as  much  nutrition  as 
meat.  The  simplest  way  of  cooking  mushrooms  is  the 
best.  Sherry  and  madeira  are  sometimes  used  with 
them  for  flavoring,  but  to  many  their  flavor,  alone,  is 
far  preferable.  They  decay  quickly  and  should  not 
be  used  unless  fresh.  Use  silver  knife  for  peeling. 
Wash  them,  remove  the  stem  and  peel  the  caps.  The 
stems  can  be  boiled  separately  and  the  water  used  to 
flavor  sauces  or  soups. 

Saute  Mushrooms. — Cut  or  break  the  caps  in 
pieces,  put  them  in  a  sauce  pan  or  chafing  dish  with 
some  butter.  Let  cook  in  the  butter  for  ten  minutes. 
Season  with  salt  and  pepper  and  a  little  sherry  if  you 
like.  Serve  on  toast. 

CREAMED   MUSHROOMS. 

Break  the  caps  in  small  pieces.  Cook  with  a  very 
little  water  for  five  minutes,  then  add  one-half  cup  of 
cream  that  has  had  a  tablespoonful  of  flour  mixed 


122  ROCKY  MOUNTAIN  COOK  BOOK. 

with  it,  one-fourth  teaspoonful  of  salt  and  a  little  pep- 
per, add  a  tablespoonful  of  butter.  Cook  ten  minutes. 
This  amount  of  cream  and  seasoning  for  one  pound  of 
fresh  mushrooms.  Serve  on  toast,  or  as  filling  for 
patty  cases,  timbale  cases  or  bake  ten  minutes  in  ram- 
quin  dishes,  covered  with  buttered  crumbs. 

MUSHROOMS  A  LA  POULETTE. 

Stew  the  mushrooms  in  a  little  water  with  a  table- 
spoonful  of  butter.  Season  with  salt  and  pepper. 
When  tender  add  a  little  chicken  stock  and  cream  and 
the  beaten  yolks  of  two  eggs.  Stir  until  it  thickens. 
Serve  at  once. 

BROILED  MUSHROOMS. 

The  largest  size  should  be  used  for  broiling.  Peel 
them  and  remove  the  stem,  brush  over  with  melted 
butter,  broil  as  you  would  steak,  for  about  five  min- 
utes. Place  on  buttered  toast,  season  with  salt,  pep- 
per and  butter  and  a  little  chopped  parsley. 

MUSHROOM  SOUFFLE. 


2  tablespoonfuls  butter. 
2  tablespoonfuls  flour. 
%  cup  mushroom  liquor. 


1/2  cup  cream. 

%  cup  chopped  mushrooms 

3  eggs. 

Salt  and  pepper. 


Melt  butter.  Stir  in  it  the  flour  and  slowly  the 
mushroom  liquor  and  cream  and  seasonings.  Beat  the 
yolks  slightly.  Stir  into  the  sauce.  Cook  for  two  or 
three  minutes.  Add  the  mushrooms.  Remove  from 
the  fire.  When  slightly  cool  add  the  stiffly  beaten 
whites.  Bake  in  a  buttered  baking  dish.  Set  in  a 
pan  of  hot  water  for  one-half  hour.  Serve  at  once. 


ENTREES.  123 

CORNMEAL  SOUFFLE. 

1  cup  milk.  I    2  eggs. 

1%  cup  cornmeal.  %  teaspoonful  salt. 

Scald  the  milk.  Stir  in  it  the  meal.  Stir  until 
smooth.  Then  cook  a  little.  Add  the  salt  and  well 
beaten  yolks.  Fold  in  the  stiffly  beaten  whites.  Bake 
for  thirty  minutes  setting  in  a  pan  of  hot  water. 

TO  PREPARE  CALF'S  BRAINS. 

Soak  for  an  hour  in  cold  water,  then  cook  slowly 
in  boiling  water  for  twenty  minutes  with  a  tablespoon- 
ful  of  vinegar  or  lemon  juice.  Slice  of  onion,  a 
little  thyme,  bay  leaf,  salt  and  peppercorns.  Place 
again  in  cold  water  to  blanch,  remove  the  skin  and 
fibers  and  cook  by  any  of  the  receipts  given  for  sweet- 
breads. 

CHICKEN  SOUFFLE. 


2  tablespeenfuls  butter 
2  tablespoonfuls  flour. 
2  cups  milk  or  part  chicken 
stock,  2  cups  finely 


i/2  cup  fine  bread 


crumbs,  salt,  peppe 


3  eggs. 


and  onion  juice. 


chopped  chicken. 

Melt  the  butter.  Stir  into  it  the  flour  and  season- 
ings. Add  gradually  the  milk  or  stock,  then  the  bread 
crumbs.  Add  the  egg  yolks  slightly  beaten  and  the 
chopped  chicken.  Fold  in  the  stiffly  beaten  whites. 
One-half  cup  of  chopped  mushrooms  may  be  added. 
Bake  setting  in  a  pan  of  hot  water  until  firm. 

CHICKEN  A  LA  DUXELLE. 

For  a  chicken  weighing  three  pounds  use  two  cups 
of  stock  or  water,  two  tablespoonfuls  butter,  two 
tablespoonfuls  flour,  one  teaspoonful  chopped  parsley, 


124  ROCKY  MOUNTAIN  COOK  BOOK. 

a  few  drops  of  onion  juice,  one  teaspoonful  lemon 
juice,  one  teaspoonful  salt,  pepper,  crumbs.  Cut  the 
chicken  as  for  fricassee,  sprinkle  with  the  salt  and 
pepper.  Melt  the  butter,  add  the  flour  and  season- 
ings, gradually  the  stock,  stirring  all  the  time,  dip  the 
chicken  in  the  sauce,  then  roll  in  fine  crumbs,  sprin- 
kle over  lightly  with  salt  and  pepper,  place  in  baking 
pan.  Cook  thirty  minutes  in  hot  oven.  Serve  with 
Bechamel,  mushroom  or  poulette  sauce.  Garnish 
with  thin  pieces  of  toast  cut  in  fancy  shapes. 

PRESSED  CHICKEN. 

Boil  an  old  chicken  in  as  little  water  as  possible 
until  the  meat  slips  from  the  bones.  Remove  the 
skin,  pick  the  meat  apart,  remove  all  the  fat.  Season 
the  liquor  highly  with  salt,  pepper  and  celery  salt,  or 
cook  a  few  stalks  of  celery  with  the  chicken.  Cook 
down  to  one  cup.  Biitter  a  mould;  decorate  it  with 
slices  of  hard-boiled  egg,  truffles,  sliced  pickles  and 
olives,  if  liked.  Pack  the  meat  in,  mixing  the  light 
and  dark.  Over  each  layer  of  meat  pour  some  of  the 
liquor,  until  all  is  used.  Set  away  until  cold,  with 
a  weight  on  top.  When  ready  to  serve  remove  from 
the  mould.  Garnish  with  lettuce,  parsley,  watercress, 
hard-boiled  eggs  cut  in  halves,  radishes  or  olives. 

CHICKEN  A  LA  KING. 

Melt  four  tablespoonfuls  of  butter.  Add  one-half 
green  pepper  chopped  fine  and  cook  about  five  min- 
utes, after  letting  the  butter  brown.  Add  two  level 
tablespoonfuls  of  flour,  and  one-half  teaspoonful  of 
salt  and  cook  until  frothy.  Then  add  two  cups  of 
cream  and  stir  until  the  sauce  thickens.  Set  over  hot 


ENTREES.  126 

water  and  add  a  half  cup  of  cooked  mushrooms  cut  in 
small  pieces.  Add  two  and  a  half  cups  of  cooked 
chicken  in  cubes.  Serve  on  toast. 

SCALLOPED  CHICKEN  OR  TURKEY. 

Take  equal  pails  of  cold  chicken  or  turkey  and 
boiled  rice  or  macaroni.  Put  in  layers  in  a  baking 
dish,  cover  with  poulette  or  tomato  sauce,  well  sea- 
soned. Cover  with  buttered  crumbs.  Bake  until  the 
crumbs  are  a  rich  brown. 

CHICKEN  TIMBALE. 

Chop  the  meat  from  the  breast  and  second  joints 
of  an  uncooked  chicken  by  passing  it  through  the  meat 
chopper  several  times.  To  one  cup  of  the  meat  add 
five  eggs,  one  at  a  time,  beating  them  in  thoroughly. 
Then  add  one  teaspoonful  salt,  one-eighth  teaspoonful 
pepper,  a  little  celery  salt  and  one-half  cup  of  fresh 
mushrooms,  if  convenient.  They  can  be  omitted. 
Two  cups  of  heavy  cream.  Decorate  a  well-buttered 
mould  with  slices  of  hard-boiled  egg  or  truffles.  Turn 
in  the  mixture  and  cover  with  a  buttered  paper.  Cook 
standing  in  a  pan  of  hot  water  until  the  center  feels 
firm  to  the  touch,  from  thirty  to  forty-five  minutes. 
It  can  be  cooked  either  on  top  of  the  stove  or  in  the 
oven.  Do  not  let  the  water  boil.  Put  the  bones  of 
the  chicken  on  to  cook  in  cold  water  enough  to  cover, 
season  highly  with  soup  seasonings  and  cook  slowly 
on  the  back  of  the  stove  for  three  hours.  Reduce  the 
stock  to  one  cup,  strain  and  use  with  one-half  cup  of 
cream  thickened  with  two  tablespoonfuls  of  flour  that 
has  been  added  to  two  tablespoonfuls  of  melted  but- 
ter. Season  to  taste  and  pour  around  the  timbale 
when  ready  to  serve. 


126  ROCKY  MOUNTAIN  COOK  BOOK. 

Individual  Moulds. — Can  be  decorated  with  hard- 
boiled  eggs,  cut  in  fancy  shapes,  truffles,  pickles  or 
peas,  and  filled  with  the  same  mixture.  Cook  from 
fifteen  to  twenty  minutes. 

Macaroni  Timbale. — Cook  until  tender  in  boiling 
salted  water  long  sticks  of  very  fine  macaroni  or  spa- 
ghetti. When  soft  lay  carefully  on  a  napkin  to  cool. 
Butter  well  a  mould,  wind  the  macaroni  around  it, 
pressing  it  gently  into  the  butter  to  hold  it,  then  fill 
up  carefully  with  the  timbale  mixture. 

HONEYCOMB  TIMBALE. 

Cook  in  boiling  salted  water  the  largest-size  maca- 
roni. When  tender  remove  to  a  cloth  to  cool,  then 
cut  in  pieces  one-half  an  inch  long.  Butter  a  dome- 
shaped  mould  or  bowl  thickly,  cover  it  with  the  maca- 
roni by  sticking  each  piece  into  the  butter,  one  at  a 
time,  as  closely  together  as  possible.  Fill  with  the 
chicken  timbale  mixture. 

MACARONI  AND  CHEESE  TIMBALE. 

Line  the  mould  with  cooked  macaroni  and  fill 
with  the  following  mixture :  One  cup  of  cooked  mac- 
aroni, cut  in  small  pieces,  one-half  cup  of  grated 
cheese.  Stir  these  into  a  sauce  made  by  melting  two 
tablespoonfuls  of  butter,  stirring  into  it  two  table- 
spoonfuls  of  flour,  one  cup  of  milk.  When  smooth 
add  one-half  teaspoonful  salt  and  paprica.  Stir  in 
two  eggs  slightly  beaten,  mix  with  the  macaroni  and 
cheese,  fill  up  the  mould  and  poach  in  hot  water  until 
firm.  Serve  surrounded  by  a  white  sauce. 


ENTREES.  127 

TURBAN  OF  MACARONI  AND  HAM. 

Let  three-fourths  of  a  cup  of  macaroni  boil  rap- 
idly in  salted  water  till  tender,  drain,  rinse  in  cold 
water  and  cut  in  small  pieces,  mix  with  the  macaroni 
one-half  cup  of  chopped  ham,  one-half  teaspoonful  of 
salt,  a  little  paprica,  three  beaten  eggs,  one  cup  of 
milk  or  thin  cream.  Turn  in  buttered  moulds  and 
bake,  setting  in  a  pan  with  a  little  hot  water  until  the 
mixture  feels  firm  to  the  touch.  Let  cool  a  few  min- 
utes. Turn  from  the  moulds  and  surround  with  a 
tomato  or  white  sauce. 

HAM   TIMBALES. 

Soak  one  tablespoonful  of  fine  bread  crumbs  in 
one  cup  of  thin  cream  for  half  an  hour,  then  add  two 
well-beaten  eggs,  one  cup  of  finely  chopped  cooked 
ham,  one-half  cup  of  milk,  one-half  teaspoonful  of 
mustard  and  one-fourth  teaspoonful  of  salt.  Turn 
into  well-buttered  timbale  moulds,  or  use  one  large 
mould.  The  moulds  can  be  decorated  with  slices 
of  hard-boiled  eggs  cut  in  fanciful  shapes.  Cook, 
setting  the  moulds  in  a  pan  of  hot  water  till  the  cen- 
ters are  firm.  Serve  with  a  white  sauce. 

HAM  MOUSSE. 

1  tablespoonful  granu-  .         |    2  cups  finely  chopped 


lated  gelatine. 
%  cup  cold  water. 
%  cup  hot  cream. 
1/2  cup  cream. 


boiled  ham. 

1  teaspoonful  mixed  mus- 
tard. 

%  teaspoonful  salt. 


Soften  gelatine  in  cold  water.     Add  hot  cream, 

mustard  and  salt.     Stir  this  into  the  ham.     When 

slightly  thick  add  the  half  cup  cream  whipped.    Then 

turn  into  mold.    Serve  cold.    Surround  with  mayon- 

5 


128  ROCKY  MOUNTAIN  COOK  BOOK. 

naise  dressing  that  is  partly  whipped  cream.     Add 
chopped  olives  and  pickles  to  the  sauce  or  horseradish. 

BOUDANS. 

1  Ib.  of  cooked  chicken  I    y2  cup  of  butter, 

breasts   (2  cups).  y4  cup  of  salt  pork. 

Put  the  meat  and  pork  through  the  grinder,  add 
to  it  three  eggs,  beating  in  one  at  a  time  until  smooth 
and  light,  add  a  teaspoonful  of  onion  juice  and  one 
of  salt,  pepper  to  taste,  add  one-half  cup  of  the  liquor 
the  chicken  was  boiled  in,  cook  in  well-buttered 
moulds,  either  one  large  one  or  small  ones,  as  you 
would  a  timbale.  Serve  with  a  sauce  made  of  one- 
half-cup  of  chicken  stock,  one-half  cup  of  cream  and 
one-half  cup  of  canned  mushrooms,  seasoned  and 
thickened  with  two  tablespoonfuls  of  flour  that  has 
been  added  to  two  tablespoonfuls  of  melted  butter. 


ASPIC  JELLY. 


1  fowl. 

1  shin  of  beef. 
1  knuckle  of  veal. 
5  cloves. 

1  bay  leaf. 

2  tablespoonfuls  salt. 


2  large  onions. 

3  carrots. 

4  stocks  of  celery. 
2  turnips. 

1  cup  of  sherry  or  madeira. 
6  peppercorns. 


iy2  packages  of  gelatine. 

The  wine  can  be  omitted.  Put  the  meats  in  a  ket- 
tle just  covered  with  cold  water  and  simmer  for  five 
hours.  An  hour  before  removing  from  the  fire,  add 
seasonings  and  vegetables  that  have  been  browned  in 
marrow  from  the  soup  bone  or  butter,  strain  the 
stock ;  it  should  be  cooked  down  to  two  quarts.  When 
cold  remove  all  the  fat,  and  stir  into  it  the  beaten 
whites  of  two  eggs,  clear  as  you  would  clear  soup 


ENTREES.  129 

stock,  then  add  the  gelatine,  which  has  been  softened 
in  cold  water.  Aspic  jetty  can  be  made  from  any 
soup  stock  by  clearing  it  and  adding  gelatine. 

TO  MOULD  IN  ASPIC  JELLY. 

Pack  the  mould  in  a  pan  of  broken  ice ;  have  it  set 
in  the  pan  firm  and  straight ;  pour  in  a  little  of  the 
jelly ;  when  firm,  garnish  with  hard-boiled  eggs,  vege- 
tables, macaroni,  nuts,  olives,  pickles,  truffles,  all  cut 
in  fancy  shapes.  Fasten  each  piece  in  place  with 
a  few  drops  of  jelly,  and  when  hard,  add  a  little  more 
jelly  to  cover.  Then  place  whatever  you  wish  to 
mould  in  the  center  carefully,  pour  in  a  little  more 
jelly  to  hold  it;  when  hard  fill  up  the  mould  with  the 
jelly.  To  decorate  on  the  sides,  dip  the  ornaments  in 
the  jelly  and  place  on  the  sides  after  the  mould  is  very 
cold.  All  kinds  of  meat,  game  or  fish  can  be  moulded 
in  this  way,  either  in  one  large  mould  or  in  individual 
moulds.  A  whole  tongue  is  very  nice  moulded  in 
Aspic. 

TO  UNMOULD  JELLY. 

Dip  the  mould  quickly  in  warm  water,  put  the 
dish  over  it  and  invert  dish  and  mould  together ;  gar- 
nish with  some  of  the  jelly  cut  in  small  pieces,  parsley 
or  any  green.  Nasturtiums,  with  the  leaves,  make  a 
very  effective  garnish. 

CHICKEN  CHARTREUSE. 

Mix  finely  chopped  cooked  chicken  (or  any  meat) 
that  has  been  highly  seasoned,  with  a  cream,  or  pou- 
lette  sauce,  or  left-over  sauce  from  the  meats ;  line  a 
w ell-buttered  mould  with  hot  cooked  rice  an  inch 


130  ROCKY  MOUNTAIN  COOK  BOOK. 

thick,  fill  the  center  with  the  meat  and  cover  the  top 
with  rice,  cover  the  mould  and  cook  standing  in  hot 
water  for  forty-five  minutes.  Serve  surrounded  by  a 
tomato  sauce.  A  very  nice  way  of  using  up  leftovers. 

CHICKEN  TERRAPIN. 

To  be  cooked  on  the  chafing  dish  or  over  hot  water. 
Cut  one  cold  chicken  and  one  parboiled  sweetbread 
quite  fine ;  make  one  cup  of  cream  sauce  by  using  two 
tablespoonfuls  of  butter  melted,  adding  to  it  two  of 
flour,  one  cup  of  thin  cream;  season  with  salt  and 
pepper,  then  put  in  the  meat;  when  heated,  add  the 
yolks  of  two  beaten  eggs ;  cook  five  minutes,  then  add 
a  wine  glass  of  sherry  or  madeira.  Serve. 


MOCK  TERRAPIN. 


2  ducks. 

1  pound  calf's  liver. 
1  onion. 

3  stalks  celery. 


2  cloves. 

1  tablespoonful  salt. 
6  peppercorns. 
Sprig  of  parsley. 


Clean  the  ducks  and  put  them  on  to  cook  in  boil- 
ing water  with  the  liver  and  seasonings ;  cook  slowly 
until  tender ;  remove  from  the  kettle  when  cold.  Cut 
ducks  and  liver  in  dice,  mash  the  hard-boiled  yolks  of 
six  eggs  to  a  smooth  paste,  add  gradually  a  cup  of 
thick  cream,  melt  three  tablespoonfuls  of  butter  in  a 
sauce  pan,  add  two  tablespoonfuls  of  flour,  one-half 
cup  of  milk,  stir  until  smooth,  gradually  stir  in  the 
egg  yolks  and  cream,  stir  constantly  until  it  reaches 
the  boiling  point,  season  with  salt  and  pepper,  then 
add  the  meat,  heat  and  serve. 


ENTREES.  131 

CHICKENS,  PIGEONS  OR  GAME  OF  ANY  KIND  IN 
CASSEROLE. 

Singe  and  draw  them ;  wipe  dry ;  saute  to  a  rich 
brown  in  frying  pan,  using  butter,  bacon  or  pork  fat ; 
then  place  in  a  casserole;  add  to  the  fat  in  the  pan 
two  tablespoonfuls  of  flour  and  two  cups  of  stock, 
chicken,  veal  or  beef  stock ;  season  with  salt,  pepper,  a 
teaspoonful  of  parsley  or  cloves,  chopped  fine,  a  half 
teaspoonful  of  onion  juice.  Cook  the  sauce  for  a  few 
minutes.  Turn  it  into  the  casserole,  put  on  the  cover 
and  cook  slowly  in  the  oven  about  two  hours,  accord- 
ing to  the  tenderness  of  the  fowl  or  game.  Skin  off 
the  fat,  and  if  game,  add  half  cup  of  stoned  olives 
that  have  been  heated,  or  two  tablespoonfuls  of  capers. 
Serve  in  the  casserole. 

CHICKEN  LIVERS. 

Put  in  the  chafing  dish  or  sauce  pan  (over  the 
fire)  two  tablespoonfuls  of  butter.  When  hot  add 
the  livers  cut  in  pieces.  Turn  them  to  brown  on  all 
sides,  dredge  with  flour,  add  a  cup  of  stock  after  they 
have  been  cooking  five  minutes ;  season  with  salt  and 
pepper,  add  one-fourth  cup  of  madeira  or  sherry,  a 
few  stoned  olives.  Serve  on  toast. 

Chicken  Livers  may  be  cooked  in  butter  until 
brown,  sprinkled  with  flour,  add  cream  and  season- 
ings. 

SALMI  OF  DUCK  OR  GAME  (Mrs.  Lincoln). 

Cut  the  meat  from  cold  roasted  game  or  duck  into 
small  pieces.  Break  up  the  bones  and  remnants, 
cover  with  stock  or  cold  water,  add  a  pinch  of  herbs, 
two  cloves  and  two  peppercorns.  Boil  down  to  a  cup- 
ful for  a  pint  of  meat.  Fry  two  small  onions  cut  fine 


132  ROCKY  MOUNTAIN  COOK  BOOK. 

in  two  tablespoonfuls  of  butter  till  brown,  add  two 
tablespoonfuls  of  flour,  stir  till  dark  brown.  Strain 
the  liquor  in  which  the  bones  were  boiled  and  add  it 
gradually  to  the  butter  and  flour;  add  more  salt  if 
needed,  one  tablespoonful  of  lemon  juice,  two  table- 
spoonfuls  of  Worcestershire  sauce  and  the  pieces  of 
meat.  Simmer  fifteen  minutes;  add  a  dozen  mush- 
rooms and  a  glass  of  claret,  if  you  like,  or  the  juice  of 
a  sour  orange.  Serve  hot  on  slices  of  fried  bread. 
Garnish  with  parsley  and  slices  of  orange,  or  serve 
canned  peas  in  the  center  with  the  meat  on  toast 
around  them. 

MEAT  PIE. 

Cut  cold-cooked  meat  into  thin  slices,  remove  all 
the  gristle,  put  in  baking  dish,  cover  with  gravy  or 
tomato  sauce.  Season  well.  Spread  a  crust  of 
mashed  potato  over  the  meat,  brush  over  with  beaten 
egg  and  cook  in  a  hot  oven  for  twenty  minutes. 

MEAT  PIE  (No.  2). 

Put  layers  of  cooked  sliced  meat  and  potato  in  a 
baking  dish  (other  vegetables  can  be  used  if  liked)  ; 
cover  with  a  gravy;  season  and  spread  over  with  a 
plain  pastry  rolled  one-half  inch  thick ;  bake  in  a  hot 
oven  for  thirty  minutes,  or  covered  with  a  baking 
powder  biscuit  dough. 

BEEF  LOAF. 

Put  through  the  meat  grinder  two  pounds  of  beef 
from  the  top  of  the  round.  Add  one  half  cup  of 
cream,  the  yolks  of  two  eggs  and  the  white  of  one, 
one-fourth  cup  of  melted  butter,  two  teaspoonfuls  of 
salt,  one-half  tea  spoonful  of  sage,  one-fourth  tea- 


ENTREES.  133 


spoonful  of  pepper.  Pack  solidly  in  a  bread  pan  and 
bake  from  thirty  to  forty  minutes.  When  cold,  slice 
thin,  garnish  with  sliced  pickles  or  olives. 


NUT  LOAF. 


1  egg. 

1  cup  tomato  pulp. 
1  cup  peanut  meats. 
y2  cup  walnut  meats. 


14  cup  butter  or  fat. 
1  cup  soft  bread  crumbs. 
ya  cup  milk. 
Salt,  pepper. 


Soak  the  crumbs  in  the  milk  for  half  an  hour, 
add  the  beaten  egg,  softened  butter,  tomato,  nuts,  sea- 
sonings. Make  in  loaf.  Bake,  basting  with  melted 
butter,  bacon  or  salt  pork  fat. 

SPANISH  RICE. 

Cut  cooked  mutton  or  lamb  in  thin  slices  or  cubes. 
Place  in  a  baking  dish  a  layer  of  meat,  sprinkle  light- 
ly with  salt  and  pepper  and  cover  a  quarter  of  an 
inch  thick  with  cooked  rice,  then  with  tomato  sauce, 
and  so  on  until  the  dish  is  full.  Spread  buttered 
crumbs  over  the  top ;  bake  in  a  quick  over  for  twenty 
minutes. 

RAGOUT  OF  MUTTON  OR  LAMB. 

Two  pounds  from  the  neck  of  mutton  or  lamb,  cut 
in  inch  pieces.  Put  two  tablespoonfuls  of  butter  into 
a  frying  pan,  add  one  onion  cut  in  thin  slices,  one 
good-sized  carrot  sliced,  and  the  meat  well  browned, 
being  careful  that  it  does  not  burn ;  then  stir  in  two 
tablespoonfuls  of  flour  and  gradually  add  a  cup  and  a 
half  of  water,  teaspoonful  of  salt,  one-fourth  tea- 
spoonful  of  pepper,  tie  in  a  piece  of  muslin  a  sprig 
of  parsley,  half  a  bay  leaf  and  a  clove  (remove  be- 
fore serving).  Cover  closely  and  simmer  for  two 


134  ROCKY  MOUNTAIN  COOK  BOOK. 

hours.    Add  one-half  can  of  peas  ten  minutes  before 
serving.    This  can  be  cooked  in  a  casserole  dish. 

Cooked  mutton  or  lamb  may  be  prepared  in  the 
same  way,  cooking  slowly  one  hour. 

LIVER  LOAF. 

Put  a  calf's  liver  through  the  meat  grinder,  sea- 
son lightly  with  salt,  pepper,  a  dash  of  cayenne  and 
nutmeg  and  three  eggs,  one-fourth  cup  of  melted  but- 
ter ;  mix  well  together,  put  into  a  well-buttered  mould 
or  bread  pan,  bake  standing  in  a  pan  of  hot  water 
for  one  hour.  Serve  cold,  garnishing  with  slices  of 
hard-boiled  egg  and  pickles  or  olives.  Or  serve  hot 
with  a  brown  sauce. 

TO  BROIL  VENISON  STEAK. 

Cover  with  melted  butter,  and  then  broil  as  you 
would  other  steaks.  Season  with  salt,  pepper  and 
butter,  or  cover  with  maitre  d'hotel  sauce.  Serve  at 
once. 

SWEETBREADS  A  LA  TOURAINE. 

Parboil  two  sweetbreads;  melt  three  tablespoon- 
fuls  of  butter,  saute  the  sweetbreads  in  it  with  two 
good-sized  slices  of  onion  and  one  carrot  sliced.  When 
browned  remove  the  sweetbreads  to  a  baking  pan,  add 
two  tablespoonfuls  of  sherry,  one-half  cup  rich  stock, 
cook  in  the  oven  for  half  an  hour,  basting  often.  Mash 
a  pint  of  cooked  peas  through  a  sieve,  reheat,  allowing 
the  water  to  cook  out  of  them,  season  with  butter, 
pepper  and  salt,  shape  into  nests  (on  the  platter,  one 
for  each  sweetbread).  Arrange  the  sweetbreads  in 
the  nests  and  pour  around  them  the  following  sauce : 


ENTREES.  135 

Saute  six  fresh  mushrooms,  cut  in  strips,  in  butter; 
stir  in  two  tablespoonf uls  of  flour ;  when  bbnded  with 
the  butter  add  a  cup  of  thick  cream  and  the  gravy  left 
in  the  pan  after  cooking  the  sweetbreads.  A  nest  of 
the  whole  peas  may  be  used. 

STUFFED  SWEETBREADS. 

After  the  sweetbreads  have  been  parboiled  trim 
and  peel.  Then  stuff  with  the  following  force  meat. 
One  teaspoonful  of  bread  crumbs.  One  teaspoonful 
of  chopped  nuts.  Four  mushrooms  chopped  fine. 
Two  teaspoonfuls  of  cream  and  two  of  melted  butter. 

Put  in  a  shallow  baking  pan.  Season  with  pepper 
and  salt  and  a  few  pieces  of  butter.  Bake  quickly 
basting  with  white  wine  which  has  in  it  a  little  melted 
currant  jelly.  Serve  on  toast  rounds.  Garnish  with 
cress. 

HAM  PUFFS. 


2  cups  water. 

4  eggs. 

2  cups  flour 


. 

cup  finely  chopped 
cooked  ham. 


y2  teaspoonful  curry  powder. 

14  teaspoonful  salt. 

A  little  cayenne  of  paprica. 


As  soon  as  the  water  boils  stir  into  it  the  flour; 
beat  well;  stir  until  the  batter  leaves  the  sides;  re- 
move from  the  fire;  beat  in  the  eggs  one  at  a  time; 
add  the  ham  and  seasonings.  Drop  the  batter  from 
the  tip  of  the  spoon  into  smoking-hot  fat;  cook  until 
brown  ;  drain  on  soft  paper.  Serve  with  white  sauce 

or  cabbage  salad. 

TERRAPIN. 

The  best  terrapin  are  the  "Diamond  Back,"  from 
Chesapeake  Bay.  Very  good  ones  are  taken  from  Long 
Island  waters  and  along  the  seacoast.  The  season  for 
eating  them  is  from  December  to  April. 


136  ROCKY  MOUNTAIN  COOK  BOOK. 

TO  PREPARE  TERRAPIN. 

Drop  the  live  terrapin  into  boiling  hot  water ;  let 
them  remain  for  twenty  minutes;  remove  the  skin 
from  the  head  and  feet  by  rubbing  with  a  cloth ;  wash 
in  several  waters ;  then  put  into  fresh  boiling  water ; 
cook  until  tender.  This  is  shown  by  pressing  the  feet 
between  the  fingers.  If  they  are  not  tender  in  an 
hour's  cooking  they  probably  are  not  good ;  the  meat 
will  be  stringy  and  tough.  Remove  as  soon  as  tender. 
When  cold  cut  off  the  nails,  remove  the  shells,  very 
carefully  take  the  gall  sacks  from  the  liver  (if  the 
sacks  be  broken,  so  the  liquid  touches  the  liver  or 
meat,  it  will  give  a  very  disagreeable,  bitter  taste). 
Remove  the  entrails,  lights,  heart,  head,  tail  and 
white  muscles;  separate  the  pieces  from  the  joints, 
divide  the  meat  in  pieces  an  inch  and  a  half  long.  Do 
not  break  the  bones.  Place  the  meat,  terrapin  eggs 
and  liver  in  a  stew  pan,  cover  with  boiling  water  and 
boil  until  the  meat  is  ready  to  drop  from  the  bones. 

STEWED  TERRAPIN. 

Mash  the  yolks  of  six  hard-boiled  eggs  to  a  paste ; 
mix  them  with  one-fourth  cup  of  butter ;  stir  this  into 
two  cups  of  hot  cream;  cook  in  double  boiler;  stir 
until  smooth;  season  with  salt,  paprica  and  a  dash 
of  nutmeg ;  add  one  quart  of  the  cooked  terrapin  and 
cook  for  fifteen  minutes.  Just  before  serving  add 
two  tablespoonfuls  of  sherry.  Serve  in  very  hot  soup 

plates. 

TERRAPIN  A  LA  NEWBURG. 

Put  in  a  double  boiler  or  chafing  dish  one  quart 
of  terrapin,  one  cup  of  cream.  When  it  is  well  heat- 
ed through  add  to  it  the  well-beaten  yolks  of  four 


ENTREES.  137 

eggs,  mixed  with  one  cup  of  cream ;  stir  until  it  thick- 
ens; season  with  salt,  pepper,  paprica  and  two  table- 
spoonfuls  madeira  or  sherry  just  before  serving. 

COCKTAIL  OF  LITTLE  NECK  CLAMS  AND  OYSTERS. 

Chill  thoroughly  one-half  dozen  of  little  neck 
clams  or  oysters  for  each  person ;  mix  one  tablespoon- 
ful  of  lemon  juice,  one  tablespoonful  of  mushroom 
catsup,  six  drops  of  tobasco  sauce,  a  little  paprica,  one- 
fourth  teaspoonful  of  salt,  two  teaspoonfuls  of  horse- 
radish; allow  a  tablespoonful  and  a  half  for  each 
person.  Serve  in  sherry  glasses,  grape  fruit,  lemon 
and  orange  shells,  fresh  tomatoes  or  peppers. 

BAKED  BANANAS. 

Select  small  bananas,  pull  down  a  section  of  the 
skin  and  remove  the  coarse  threads,  cover  with  the 
skin  and  lay  them  in  an  agate  pan,  bake  until  the 
skins  turn  black.  Remove  the  pulp  from  the  skin 
and  cover  with  a  Sultana  Sauce. 

SULTANA  SAUCE. 

Pick  over  and  wash  one-half  cup  of  Sultana  rai- 
sins, cook  until  plump  and  tender  in  boiling  water, 
mix  two  tablespoonfuls  of  flour  with  a  cup  of  sugar 
and  one-fourth  teaspoonful  of  salt,  pour  on  this  one 
and  one-half  cups  of  boiling  water,  stir  until  smooth 
and  boil  for  ten  minutes,  then  add  the  raisins,  that 
have  been  drained  from  the  water  they  were  cooked 
in,  a  few  gratings  of  lemon  peel  and  two  tablespoon- 
fuls of  sherry  or  brandy. 


138  ROCKY  MOUNTAIN  COOK  BOOK. 


FRITTERS. 


FRITTER  BATTER  (Mrs.  Lincoln). 

Yolks  of  two  eggs  well  beaten,  add  one-half  cup  of 
milk  or  water  and  one  tablespoonful  of  olive  oil,  one- 
fourth  teaspoonful  of  salt,  one  cup  of  flour,  or  enough 
to  make  it  a  drop  batter.  When  ready  to  use  add  the 
whites  of  the  eggs  beaten  stiff.  If  intended  for  fruit, 
add  a  teaspoonful  of  sugar  to  the  batter ;  if  for  clams, 
tripe  or  meat,  add  one  teaspoonful  of  lemon  juice. 
This  batter  will  keep  several  days. 

OYSTER  FRITTERS. 

Cook  the  oysters  until  they  are  plump;  drain 
from  the  liquor  (use  the  liquor  instead  of  milk  to 
make  the  batter).  Dip  each  oyster  into  the  batter; 
fry  until  brown  in  deep  fat. 

PEACH  FRITTERS. 

Select  large,  fine  peaches;  skin  and  halve  them; 
dip  in  batter  and  fry. 

CLAM  FRITTERS. 

Chop  the  clams ;  mix  with  the  batter ;  drop  from 
a  spoon  into  the  fat.  Use  some  of  the  clam  water  to 
make  the  batter  in  place  of  the  milk. 

BANANA  FRITTERS. 

Cut  the  banana  in  two-inch  pieces,  dip  in  the  bat- 
ter and  fry  a  rich  brown ;  drain  on  paper.  Serve  with 
or  without  a  sauce. 


FRITTERS.  139 

ORANGE  FRITTERS. 

Slice  in  half-inch  slices,  dip  in  batter  and  fry  the 
same  as  banana  fritters. 

APPLE  FRITTERS. 

Pare  and  core  the  apple,  slice  in  half-inch  slices, 
dip  in  batter  and  fry.  Any  of  these  fritters  can  be 
sprinkled  with  powdered  sugar  and  served  with  a 
sauce.  It  is  better  to  steam  the  apples  a  few  minutes. 

VEGETABLE  FRITTERS. 

Cook  the  vegetables  until  tender,  cut  in  small 
pieces,  dip  in  the  batter  and  fry. 

QUEEN  FRITTERS. 

Make  the  same  mixture  as  for  cream  puffs,  drop 
from  a  spoon  into  hot  fat,  cook  until  brown,  drain. 
Serve  with  a  sauce. 

SAUCE  FOR  FRITTERS. 

Mix  two  tablespoonfuls  of  flour,  one-fourth  tea- 
spoonful  of  salt  with  a  cup  of  sugar ;  pour  over  it  one 
cup  of  boiling  water,  stir  and  boil  for  ten  minutes; 
then  add  one  tablespoonful  of  creamed  butter,  two 
tablespoonfuls  of  sherry  or  madeira,  or  flavor  with  a 
tablespoonful  of  lemon  juice,  nutmeg  or  the  juice  of 
half  an  orange  and  a  few  drops  of  lemon  juice.  Frit- 
ters are  served  as  an  entree  or  dessert. 

BATTER  FOR  TIMBALE  CASES  OR  FONTAGE  CUPS. 

Yolks  of  two  eggs  well  beaten,  half  a  cup  of 
water,  one-fourth  teaspoonful  of  salt,  one  tablespoon- 


140  ROCKY  MOUNTAIN  COOK  BOOK. 

ful  of  olive  oil,  one  cup  of  flour,  or  enough  to  make  a 
thin  batter.  Let  it  stand  for  two  or  three  hours  be- 
fore using.  Have  a  kettle  of  hot  fat,  place  the  iron 
in  the  fat  until  it  is  very  hot,  or  until  the  fat  smokes, 
letting  the  iron  heat  up  with  the  fat ;  remove  the  iron 
from  the  fat  and  quickly  wipe  a  little  of  the  fat  from 
the  mould ;  dip  it  in  the  batter  until  it  is  coated,  place 
again  in  the  hot  fat,  cook  a  delicate  brown,  drain  on 
soft  paper.  Be  careful  in  cooking  them  that  the  iron 
does  not  touch  the  bottom  of  the  kettle,  as  that  will 
break  them  at  the  bottom.  Use  them  to  hold  creamed 
meats,  mushrooms,  vegetables,  fish  or  anything  that 
you  care  to  serve  individually. 

BREAD  BOXES. 

For  these  use  stale  bread;  cut  from  a  loaf  slices 
an  inch  and  a  half  thick,  trim  off  the  crusts,  making 
a  trim,  thick  slice;  cut  a  square  from  this  inside, 
making  a  box  to  hold  creamed  meats  or  vegetables. 
Cover  the  boxes  with  melted  butter  and  brown  in  the 
oven.  These  can  be  cut  in  rounds,  squares,  hearts, 
diamonds  or  any  fancy  shapes. 


VEGETABLES.  141 


VEGETABLES. 


When  convenient,  vegetables  should  be  freshly 
picked  and  thoroughly  washed.  The  most  simple 
ways  of  cooking  them  are  the  best;  they  then  retain 
their  own  flavor.  Most  all  vegetables  should  be 
cooked  in  boiling  salted  water,  and  removed  from  the 
stove  as  soon  as  done,  as  over-cooking  will  make  them 
soggy.  Green  vegetables  keep  their  color  better  by 
cooking  without  a  cover.  The  time  for  cooking  de- 
pends upon  their  freshness  and  the  altitude.  A  high 
altitude  requires  a  longer  cooking.  They  should  be 
seasoned  with  salt,  pepper,  butter,  cream  and  sauces. 
Fresh  green  vegetables  that  contain  sugar  should  have 
a  small  quantity  of  sugar  added  to  the  seasoning  to 
replace  that  which  is  boiled  away  in  the  water.  One 
vegetable,  besides  the  potato,  is  served  with  the  meat 
course;  other  vegetables,  like  egg  plant,  stuffed  to- 
matoes and  peppers,  artichokes,  mushrooms,  maca- 
roni and  many  others,  can  be  served  as  a  separate 
course. 

POTATOES. 

To  Boil  Potatoes. — Wash  them  well  with  a  brush, 
pare  them  and  drop  at  once  in  cold  water,  having 
them  uniform  size  so  they  will  be  done  together.  Put 
them  on  to  cook  in  boiling  salted  water,  about  half  a 
teaspoonful  of  salt  to  a  quart  of  water,  boil  slowly 
till  they  are  done  (as  violent  boiling  breaks  them). 
Then  drain  off  all  the  water,  return  to  the  back  of 
the  stove,  shake  gently  to  allow  the  steam  to  escape, 
sprinkle  with  a  little  salt  and  serve  on  a  hot  dish. 


142  ROCKY  MOUNTAIN  COOK  BOOK. 

Potatoes  cooked  in  this  way  will  always  be  light  and 
palatable. 

OLD  POTATOES. 

In  the  spring  of  the  year  the  potatoes  become 
withered  (the  water  evaporates  from  them)  ;  they 
should  then  be  pared  and  allowed  to  soak  in  cold 
water  two  or  three  hours  before  cooking,  so  that  they 
may  take  in  some  of  the  water  they  have  lost. 

NEW  POTATOES. 

Nav  potatoes  are  boiled  with  the  skin  on.  As 
soon  as  they  are  done  peel  them  and  dry  on  the  stove ; 
season  with  salt  alone,  or  cover  them  with  a  little 
melted  butter  and  a  sprinkling  of  finely  chopped 
chives  or  parsley ;  just  a  little  cream,  pepper  and  salt 
make  a  nice  dressing,  or  cover  with  cream  sauce. 

MASHED  POTATOES. 

Boil  and  dry  the  potatoes  as  directed,  mash  them 
in  the  same  dish  in  which  they  are  boiled.  For  two 
cups  of  potato  use  one-half  cup  of  milk  or  cream, 
heated  with  two  tablespoonfuls  of  butter  and  a  tea- 
spoonful  of  salt ;  add  slowly  to  the  potato,  beating  all 
the  time;  when  very  light  and  foamy,  pile  into  a  hot 
serving  dish,  but  do  not  smooth  them  over,  as  that  will 
make  them  heavy. 

RICED  POTATO. 

Press  well-seasoned,  lightly  mashed  potato 
through  a  potato  ricer  onto  the  serving  dish.  Serve 
broiled  meats  around  a  mound  of  riced  potato. 


VEGETABLES.  143 

POTATO  CAKES. 

Mix  a  well-beaten  egg  with  seasoned  mashed  po- 
tatoes, mould  in  cakes,  dip  in  melted  butter  and  brown 
in  the  oven,  on  a  buttered  pan,  or  saute  in  butter  or 
bacon  fat;  garnish  with  parsley. 

POTATO  ROSES. 

Use  well-seasoned,  hot  mashed  potatoes,  add  to  two 
cups  of  the  potato  the  yolks  of  two  eggs  and  the  white 
of  one  well-beaten,  place  in  a  pastry  bag  with  a  tube 
having  a  star-shaped  opening;  force  out  the  potato 
from  the  tube  with  a  gentle  pressure,  guide  it  around 
in  a  circle  until  it  comes  to  a  point,  have  them  small, 
brush  them  over  lightly  with  beaten  egg,  brown  them 
in  the  oven  by  placing  them  onto  a  well-buttered  pan, 
or  garnish  a  planked  fish  with  them.  If  browned  on 
a  pan  remove  them  carefully  with  a  broad-bladed 
knife. 

POTATO  SOUFFLE. 

Two  cups  of  hot  seasoned  mashed  potato,  fold 
lightly  into  it  the  stiffly  beaten  whites  of  two  eggs, 
turn  at  once  into  well-buttered  dishes,  individual 
dishes,  paper  boxes  or  one  large  flat  dish  can  be  used ; 
brown  in  a  hot  oven  for  fifteen  minutes.  Serve  at 
once  with  fish,  meat  or  entrees.  The  potato  can  also 
be  baked  in  a  well-buttered  border  mould,  then  turned 
into  a  hot  dish  and  the  center  filled  with  creamed 
meats,  mushrooms  or  fish. 

CREAMED  POTATOES. 

Cut  cold  boiled  potatoes  into  cubes  or  thin  slices, 
make  a  cream  sauce  in  double  boiler,  season  well  with 


144  ROCKY  MOUNTAIN  COOK  BOOK. 

salt  and  pepper,  heat  the  potatoes  in  the  sauce  for 
fifteen  minutes.  Serve  on  a  hot  dish  wth  a  sprink- 
ling of  chopped  parsley  or  chives  over  them. 

SCALLOPED  POTATOES. 

Butter  a  baking  dish,  cover  the  bottom  with  a 
layer  of  cooked  sliced  cold  potato,  then  with  a  layer 
of  cream  sauce,  and  so  on  until  the  dish  is  full; 
sprinkle  buttered  crumbs  over  the  top,  brown  in  a  hot 
oven. 

DELMONICO  POTATOES. 

Cut  cold  boiled  potatoes  into  small  cubes,  butter 
a  baking  dish,  or  individual  dishes  or  cases,  cover  the 
bottom  with  a  layer  of  potato,  then  with  a  layer  of 
cream  sauce;  sprinkle  over  with  grated  or  thinly 
sliced  cheese  and  a  little  paprica ;  fill  up  the  dish  with 
the  layers,  having  the  cheese  on  top,  bake  in  a  hot 
oven  from  ten  to  fifteen  minutes,  according  to  the 
amount  baked.  These  potatoes  are  delicious  served 
with  broiled  meats. 

POTATOES  A  LA  BECHAMEL. 

Cut  cold  potatoes  into  cubes  as  for  Delmonico 
potatoes,  bake  in  buttered  dishes,  cover  the  layer  of 
potato  with  Bechamel  sauce  and  sprinkle  buttered 
crumbs  over  the  top,  brown  in  a  hot  oven  for  fifteen 
minutes. 

VIENNESE  POTATOES. 

Add  to  two  cups  of  hot,  seasoned  mashed  potato 
the  yolks  of  two  eggs  and  the  white  of  one  well  beaten, 
and  one-half  cup  of  grated  cheese;  mould  into  small 
balls  and  roll  the  balls  into  long  shape,  thick  in  the 


VEGETABLES.  145 

center,  with  pointed  ends,  roll  on  a  slightly  floured 
board,  brush  over  with  slightly  beaten  egg,  lay  on 
well-buttered  pan  one  inch  apart,  make  two  slanting 
cuts  on  the  top  of  each,  again  brush  over  with  egg, 
brown  in  a  hot  oven;  remove  carefully  on  a  broad- 
bladed  knife.  Garnish  broiled  meats  or  fish. 

MASHED  POTATOES  MILANESE. 

Peel  the  potatoes,  boil  in  boiling  salted  water  till 
tender,  drain  and  shake  over  the  stove  until  the  steam 
has  escaped,  mash  till  smooth  and  creamy,  moisten- 
ing all  the  time  with  chicken  stock;  season  with  salt 
and  pepper  and  add  cream  enough  to  enable  to  beat 
with  an  egg  beater;  pile  in  a  dish  without  smooth- 
ing, sprinkle  grated  cheese  over  the  top,  brown  in  a 
hot  oven. 

POTATO  BALLS. 

To  make  the  balls,  use  a  potato  scoop,  pare  and 
wash  the  potato,  press  the  scoop  well  into  the  potato 
and  then  turn  it  to  form  the  ball  (cook  at  once  the 
scraps  left  from  the  potato  and  use  for  mashed  or 
creamed  potatoes).  Cook  till  tender  in  boiling  salted 
water.  Serve  with  butter,  pepper  and  salt  or  in  cream 
sauce,  or  maitre  d'hotel  sauce.  These  make  a  pretty 
garnish  to  serve  as  a  mound,  cannon-ball  style,  on  top 
of  boiled,  broiled  or  baked  fish. 

FRIED  POTATO  BALLS  AND  STRAWS. 

Cut  the  potatoes  with  the  scoop  for  the  balls,  and 
in  slices,  then  in  thin  strips  for  the  straws;  soak  in 
cold  water  for  one  hour,  dry  between  towels,  fry  a 
few  at  a  time  in  smoking  hot,  deep  fat,  drain  on  soft 
paper,  season  with  salt. 


146  ROCKY  MOUNTAIN  COOK  BOOK. 

FRENCH-FRIED  POTATOES. 

Cut  raw  potatoes  in  half-inch  slices,  then  half- 
inch  strips,  soak  in  cold  water  for  an  hour,  dry,  and 
fry  in  smoking  hot  fat.  Season  with  salt. 

POTATO  NESTS. 

Prepare  the  potato  as  for  straws,  arrange  them  in 
nest  shape  in  a  wire  utensil  that  comes  for  the  pur- 
pose (it  is  a  wire  formed  in  the  shape  of  a  nest)  ;  fry 
in  deep  fat,  remove  from  the  form,  drain  and  fill  with 
creamed  fish,  meats,  or  mushrooms;  garnish  with 
parsley. 

WALDORF  POTATOES. 

Cut  raw  potatoes  round  and  round,  the  same  as 
you  would  pare  an  apple ;  fry  in  a  basket  in  deep  fat ; 
drain  on  a  paper,  season  with  salt,  garnish  a  roast  or 
fish  with  them. 

POTATO  CHIPS. 

Shave  raw  potatoes  in  thin  slices.  A  potato  slicer 
is  much  the  better  to  use.  Soak  in  cold  water  for  one 
hour,  dry  between  towels,  fry  in  deep  fat,  drain  on 
soft  paper,  sprinkle  with  salt. 

Cut  raw  potatoes  in  hearts,  crescents  and  other 
fancy  shades  by  using  cookie  cutters  and  the  French 
vegetable  knife,  first  cutting  the  potatoes  in  slices; 
fry  in  deep  fat  or  cook  in  boiling  salted  water.  Serve 
with  cream  sauce.  - 

HASHED  BROWN  POTATOES. 

Cut  cold  cooked  potatoes  into  small  cubes.  Put 
into  a  frying  pan  slices  of  salt  pork  cut  thin;  when 


VEGETABLES.  147 

they  are  well  browned  remove  them  and  put  in  the 
potato;  with  a  knife  press  it  into  a  mound;  when  it 
has  browned  on  one  side,  with  a  wide-bladed  knife 
turn  and  brown  on  the  other  side.  Serve  on  a  hot 
dish.  The  pork  gives  a  very  delicious  flavor  to  the 
potatoes. 

FRIED  POTATOES. 

Cut  cold  boiled  potatoes  into  slices  half  an  inch 
thick,  fry  till  brown  on  both  sides  in  a  frying  pan 
that  is  well  greased  with  salt  pork  or  bacon  fat,  sea- 
son with  salt  and  a  little  pepper. 

FRANCONIA  POTATOES. 

Wash  and  pare  the  potatoes,  put  them  in  the  pan 
with  the  meat  and  baste  when  the  meat  is  basted. 
Serve  on  the  platter  with  the  meat. 

LYONNAISE  POTATOES. 

Cut  cold  boiled  potatoes  into  cubes,  season  with 
salt  and  pepper.  Saute  one  tablespoonful  of  finely 
chopped  onion  in  two  tablespoonfuls  of  butter  until  a 
light  brown,  then  add  the  potatoes  and  stir  with  a 
fork  until  they  have  absorbed  all  the  butter ;  add  one- 
half  tablespoonful  of  finely  chopped  parsley.  Serve 
on  a  hot  dish. 

BROILED  POTATOES. 

Pare  and  cut  in  slices  one-quarter  of  an  inch 
thick.  Broil  on  both  sides  till  tender,  season  with 
butter,  pepper  and  salt,  or  use  cold  boiled  sweet  or 
white  potatoes,  cut  them  in  slices,  dip  in  melted  but- 
ter and  broil  till  a  delicate  brown;  season  with  salt 
and  pepper. 


148  ROCKY  MOUNTAIN  COOK  BOOK. 

BAKED  SWEET  AND  WHITE  POTATOES. 

Select  potatoes  of  uniform  size,  wash  and  scrub 
them  with  a  brush,  place  in  a  pan  and  bake  till  soft. 
Break  the  skin  to  allow  the  steam  to  escape.  Serve 
at  once  uncovered. 

STUFFED  POTATOES. 

Bake  four  potatoes;  when  tender  cut  in  halves 
lengthwise  and  scoop  out  the  inside;  mash  and  beat 
till  very  light;  season  with  a  tablespoonful  of  butter 
and  cream,  one-fourth  teaspoonful  of  salt  and  fold 
into  the  mixture  the  white  of  two  eggs  which  have 
been  beaten  stiff ;  fill  the  skins,  heaping  it  lightly  on 
top ;  replace  in  a  hot  oven  and  brown. 

POTATOES  UNION  LEAGUE. 

1  quart  of  boiled  potatoes.    I    2  green  peppers. 

iy2  cups  cream.  |    2  tablespoonfuls  butter. 

Put  pieces  of  butter  in  the  bottom  of  the  baking 
dish.  Then  some  of  the  potatoes  and  peppers  chopped 
fine;  a  sprinkling  of  salt  and  flour  and  cream  and 
more  potatoes  until  all  are  used.  Sprinkle  buttered 
bread  crumbs  over  the  top  and  bake  until  brown. 

POTATO  FRITTERS. 

Into  a  cupful  of  mashed  potatoes  stir  two  well- 
beaten  eggs  and  two  tablespoonfuls  of  flour.  Season 
to  taste.  Beat  thoroughly  and  let  stand  for  one-half 
hour.  Drop  in  tablespoonful  into  hot  fat.  Cook 
until  brown.  Drain  on  soft  paper. 


VEGETABLES.  149 

STUFFED  POTATOES  (No.  2). 

Bake  the  potatoes,  cut  a  piece  off  the  top  of  each, 
remove  the  inside,  season,  mash  and  mix  with  any 
chopped  meat  or  grated  cheese  (the  cheese  is  very  de- 
licious) ;  replace  in  the  potato,  letting  it  come  a  little 
over  the  top  of  the  potato,  brush  the  top  over  with 
melted  butter  and  brown  in  the  oven. 

SWEET  POTATOES,  SOUTHERN  STYLE. 

Cut  cold,  baked  or  boiled  sweet  potatoes  in  quar- 
ter-inch slices,  cover  the  bottom  of  a  baking  dish  with 
a  layer  of  the  potato  spread  quite  thickly  with  pieces 
of  butter,  and  scatter  over  a  little  sugar  and  salt ;  sea- 
son each  layer  in  this  way,  having  the  sugar  on  top. 
Bake  In  the  oven  until  heated  through  and  browned 
slightly. 

SWEET  POTATOES—CREOLE. 

Boil  sweet  potatoes  until  tender.  Mash,  season 
with  butter,  cream,  salt  and  pepper.  Put  in  a  baking 
dish,  sprinkle  lightly  with  brown  sugar  and  bits  of 
butter.  Bake  until  brown. 

GRIDDLED  SWEET  POTATOES. 

Boil  large  sweet  potatoes,  peel,  and  when  cold  cut 
in  thick  slices.  Dip  in  melted  butter  and  brown  over 
the  coals  or  under  the  gas  flame.  Pour  a  little  melted 
butter  over  them  and  serve. 

GREENS. 

Greens  should  be  well  picked  over,  wash  in  several 
cold  waters,  put  on  to  cook  without  water,  the  water 
that  clings  to  the  leaves  is  sufficient  to  cook  them; 


150  ROCKY  MOUNTAIN  COOK  BOOK. 

sprinkle  over  them  a  teaspoonful  of  salt  and  cook 
slowly,  uncovered,  until  tender ;  drain,  chop  fine,  gar- 
nish with  hard-boiled  eggs  cut  in  slices  or  eighths,  or 
run  the  yolks  through  a  potato  ricer,  and  sprinkle  over 
the  top ;  cut  the  whites  in  rings  and  place  around  the 
outside.  Season  with  butter  and  a  little  pepper  and 
salt, 

SPINACH. 

Cook  and  prepare  the  same  as  greens,  or  after 
chopping  mix  with  butter,  a  little  cream,  garnish 
with  egg  and  points  of  toast,  or  form  in  a  mound, 
cover  with  buttered  cracker  crumbs,  brown  in  the 
oven  and  surround  with  broiled  chops.  Spinach  is 
very  nice  served  in  bread  boxes. 

SPINACH  SOUFFLE. 

One  cup  of  spinach  that  has  been  cooked,  well 
drained  and  washed  through  a  strainer;  two  cups  of 
milk,  two  tablespoonfuls  each  of  butter  and  flour, 
two  eggs,  one  teaspoonful  of  salt,  pepper.  Make 
a  cream  sauce  of  the  butter,  flour,  scalded  milk  and 
seasonings,  add  beaten  egg  yolks,  remove  from  the 
fire,  add  spinach  and  fold  in  the  stiffly  beaten  whites. 
Bake  in  a  buttered  serving  dish  (setting  in  a  pan  of 
hot  water)  one-half  hour ;  serve  at  once. 

SPINACH  TIMBALE. 

Mix  one  cup  of  cooked  spinach  that  has  been 
finely  chopped  and  pressed  through  a  coarse  sieve  with 
one-half  cup  of  thin  cream,  one-fourth  teaspoonful  of 
salt,  and  two  beaten  eggs,  a  little  pepper.  Bake  in 
one  large  mould  or  in  individual  moulds,  setting  in  a 
pan  of  hot  water  on  top  of  the  stove,  or  in  the  oven, 


VEGETABLES.  151 

until  the  center  is  firm.  Let  stand  a  few  minutes 
before  removing  from  the  mould;  serve  with  or  with- 
out a  sauce. 

CABBAGE. 

Take  off  the  outside  leaves,  cut  in  quarters,  wash 
and  soak  in  cold  water  for  one  hour,  drain  and  put 
on  to  cook  in  boiling  salted  water  with  a  fourth  tea- 
spoonful  of  soda.  The  soda  helps  to  make  it  more  di- 
gestible. When  tender  drain,  cut  or  chop  fine,  season 
with  butter,  hot  milk  or  cream,  salt  and  pepper,  or 
mix  with  a  white  sauce  and  cover  with  buttered 
crumbs,  brown  in  the  oven. 

CABBAGE  BAKED  WITH  CHEESE. 

Cold  cabbage  can  be  used;  chop  cooked  cabbage 
fine,  put  in  a  baking  dish  layers  of  cabbage,  white 
sauce  and  cheese,  well  seasoned,  having  the  cheese  on 
top;  brown  in  a  hot  oven. 

ROUTH  KROUTH. 

Cut  red  cabbage  in  halves,  soak  in  cold  water, 
then  shave  in  thin  slices,  put  on  to  cook  in  the  follow- 
ing mixture :  For  every  two  cups  of  cabbage  use  two 
tablespoonfuls  of  butter,  the  same  amount  of  vinegar, 
one-half  teaspoonful  of  salt,  little  pepper,  two  cups 
of  boiling  water;  cook  slowly  till  tender.  Serve  hot 

or  cold. 

CAULIFLOWER. 

Trim  off  the  outside  leaves,  cut  the  stalk  even 
with  the  flower,  let  it  soak  upside  down  in  cold  salted 
water  for  half  an  hour  to  draw  out  any  insects,  cook 
the  same  way  as  cabbage.  Serve  with  white,  Hoi- 


152  ROCKY  MOUNTAIN  COOK  BOOK. 

landaise,  Bechamel  sauce  or  drawn  butter ;  or  serve  in 
any  of  the  ways  as  directed  for  cabbage. 

CAULIFLOWER   ITALIAN. 

Trim  off  the  outside  leaves,  soak  the  cauliflower 
in  cold  water  for  an  hour,  then  place  on  a  plate  and 
steam  until  tender,  cover  with  grated  cheese  and 
brown  in  the  oven  for  about  five  minutes. 

BRUSSELS  SPROUTS. 

Remove  any  wilted  leaves,  soak  in  cold  salted 
water,  to  draw  out  any  insects  that  may  be  in  them, 
cook  in  boiling  salted  water  (uncovered)  till  tender, 
but  not  till  they  lose  their  shape ;  season  with  butter, 
pepper  and  salt,  or  cover  with  a  cream  or  Hollandaise 
sauce. 

ASPARAGUS. 

Cut  off  the  white,  hard  end  of  the  stalks,  untie  the 
bundles,  soak  for  half  an  hour  in  cold  water,  tie  them 
up  again  and  cook  in  boiling  salted  water  until  ten- 
der; remove  onto  slices  of  buttered  toast,  cut  the 
string  and  season  with  butter,  pepper  and  salt,  or 
cover  with  a  white  or  poulette  sauce;  or  cut  the  as- 
paragus in  inch  pieces,  boil  and  season  as  directed 
above,  or  serve  plain  without  toast. 

ASPARAGUS  LOAF. 

Butter  quite  thick  a  three-pint  mould  or  bowl  (a 
pail  could  be  used),  decorate  the  bottom  and  sides 
with  stalks  of  cooked  asparagus ;  melt  two  tablespoon- 
fuls  of  butter  in  a  double  boiler,  stir  into  it  two  of 
flour,  half  a  teaspoonful  of  salt  and  one-fourth  of 


VEGETABLES.  153 

paprica ;  stir  into  it  gradually  one  cup  of  cream,  one 
cup  and  a  half  of  cooked  asparagus  tips  and  four  well- 
beaten  eggs ;  turn  into  the  mould,  cook  standing  in  a 
dish  of  hot  water  until  the  center  is  firm,  either  in  the 
oven  or  on  top  of  the  stove ;  do  not  let  the  water  boil. 
(It  is  easier  to  cook  in  the  oven  on  that  account.) 
Invert  on  a  serving  dish.  Serve  surrounded  by  a 
cream  sauce  with  asparagus  tips  added,  or  serve  with- 
out a  sauce. 

ARTICHOKES. 

Cut  off  the  outside  leaves,  soak  in  cold  water  for 
a  half  hour,  trim  away  the  lower  leaves  and  the  ends 
of  the  others,  cook  in  boiling  salted  water  until  the 
leaves  can  be  drawn  out,  drain,  remove  the  choke  and 
serve  with  cream  sauce,  or  drawn  butter. 

ARTICHOKE  SOUFFLE. 

Slice  and  boil  sufficient  Jerusalem  artichokes  to 
make  two  cups  of  pulp,  that  has  been  mashed  fine, 
soak  one  half  cup  of  fine  fresh  bread  crumbs  in  one 
half  cup  of  hot  milk  for  ten  minutes.  One  table- 
spoonful  melted  butter,  the  yolks  of  two  eggs  beaten, 
with  a  half  teaspoonful  salt,  lastly  fold  in  the  stiffly 
beaten  whites.  Bake,  setting  the  pan  in  one  of  hot 
water,  about  one-half  hour  or  until  firm.  Turnips 
may  be  used  in  this  way  as  well  as  squash. 

BREADED  ARTICHOKES. 

Cooked  Jerusalem  artichokes  cut  in  uniform  size, 
or  the  canned  artichokes  which  contain  from  six  to 
eight  bottoms.  Beat  one  egg  slightly,  add  to  it  two 
tablespoonfuls  of  milk  or  water,  dip  the  pieces  in  the 
egg,  then  in  fine  sifted  dry  crumbs.  Fry  in  deep 


154  ROCKY  MOUNTAIN  COOK  BOOK. 

fat  to  a  nice  brown.  Drain  on  soft  paper.  They  may 
be  served  with  sauce  tartare,  as  a  separate  course,  or 
as  a  vegetable. 

EGG  PLANT. 

Cut  the  egg  plant  in  slices  one-half  an  inch  thick 
without  removing  the  skin.  Steam  till  tender,  dip 
each  slice  in  powdered  crumbs,  then  in  egg,  and  in 
crumbs  again;  saute  on  both  sides,  in  lard,  butter  or 
drippings  till  tender. 

STUFFED  EGG  PLANT. 

Boil  the  egg  plant  till  tender,  cut  in  halves,  re- 
move the  insides  and  mash ;  season  with  butter,  pep- 
per and  salt;  if  you  like,  add  two  tablespoonfuls  of 
grated  cheese  or  one-half  cup  of  almonds  cut  very 
fine,  put  back  in  the  shells,  cover  with  buttered 
crumbs,  brown  in  the  oven. 

SALSIFY  OR  OYSTER  PLANT. 

Scrape  and  at  once  throw  into  cold  water,  with  a 
little  vinegar  or  lemon  juice  to  keep  from  discoloring; 
cook  in  boiling  salted  water  till  tender  (about  one 
hour),  drain,  season  with  butter,  salt  and  pepper,  or 
cut  in  half-inch  pieces  and  serve  in  cream  sauce,  or 
dip  in  fritter  batter  and  fry  in  hot  fat,  or  when  cold 
brown  in  butter. 

RAW  TOMATOES. 

Scald  by  pouring  boiling  water  over  them  a  few 
hours  before  using,  peel  and  put  on  the  ice ;  slice  or 
serve  whole  with  mayonnaise  or  French  dressing; 
garnish  with  lettuce. 


VEGETABLES.  155 

STEWED  TOMATOES. 

Pour  over  them  boiling  water,  remove  the  skins 
and  cut  in  small  pieces,  removing  all  the  bad  places ; 
stew  until  tender,  with  a  very  little  water.  To  one 
quart  of  tomato  add  one  teaspoonful  of  salt  and  sugar, 
one  tablespoonful  each  of  butter  and  powdered  crack- 
er crumbs  and  a  little  pepper;  cook  the  cracker 
crumbs  in  the  tomato  five  minutes  before  adding  the 
seasonings. 

SCALLOPED  TOMATOES. 

Scald  and  peel  the  tomatoes ;  butter  a  baking  dish 
and  cover  the  bottom  with  a  layer  of  tomatoes  cut  in 
half-inch  slices ;  season  with  salt,  pepper  and  a  sprink- 
ling of  sugar;  cover  with  a  thin  layer  of  buttered 
crumbs  (a  little  onion  juice  is  an  improvement)  ;  fill 
the  dish  with  the  layers,  having  the  crumbs  on  top ; 
bake  in  a  hot  oven  for  one  hour,  less  time  if  a  small 
quantity  is  used.  A  layer  of  grated  cheese  can  be 
added  to  each  layer  of  tomato. 

STUFFED  TOMATOES. 

Select  large,  firm  tomatoes ;  cut  a  thin  slice  from 
the  stem  end  and  scoop  out  the  inside;  sprinkle  the 
inside  with  salt  and  pepper;  fill  with  the  following 
mixtures :  Mix  with  the  pulp  an  equal  amount  of  but- 
tered cracker  crumbs;  season  with  salt,  pepper  and 
onion  juice,  or  use  in  place  of  the  crumbs  the  same 
amount  of  cooked  rice  or  macaroni ;  fill  the  tomatoes 
full,  replace  the  slice  of  tomato,  cover  with  a  thin  two- 
inch  slice  of  salt,  fat  pork,  hold  the  slices  of  tomato 
and  pork  in  place  by  putting  a  wooden  toothpick 
through  them.  The  pork  bastes  them  and  adds  very 
much  to  the  flavor.  Eemove  the  toothpick  before  serv- 


156  ROCKY  MOUNTAIN  COOK  BOOK. 

ing.  The  top  of  the  tomato  can  be  covered  with  but- 
tered crumbs  instead  of  using  the  slices  of  tomato  and 
pork. 

Bake  in  a  granite  pan,  with  a  little  stock  or  hot 
water.  Serve  on  slices  of  toast  or  surrounded  by  a 
brown  sauce.  Any  kind  of  finely  chopped  meat  may 
be  used  for  stuffing  by  mixing  it  with  a  few  buttered 
crumbs,  a  little  stock  or  a  little  left-over  sauce,  well 
seasoned,  and  a  grating  of  onion  or  cooked  peppers 
finely  chopped.  Cooked  mushrooms  and  sweetbreads 
can  be  used  by  chopping  them  and  mixing  with  either 
of  the  following  sauces:  Cream,  celery,  allemande, 
poulette,  or  Bechamel,  or  stuff  seasoned  rice. 

TOMATOES  STUFFED  WITH  CHEESE  AND  MUSHROOMS. 

One-half  pound  fresh  mushrooms,  one-half  cup  of 
grated  cheese.  Peel  and  cut  the  mushrooms  in  small 
pieces,  stew  for  five  minutes  in  two  tablespoonfuls  of 
boiling  water,  drain  well,  put  in  sauce  pan,  two 
tablespoonfuls  of  butter ;  stir  into  it  two  of  flour,  one- 
half  teaspoonful  salt  and  one-eighth  of  paprica,  and 
the  water  that  was  drained  from  the  mushrooms,  with 
enough  cream  to  make  one  cup  in  all.  Cook  ten  min- 
utes, stirring.  Then  add  the  mushrooms  and  grated 
cheese,  fill  the  tomatoes  with  the  mixture  and  cover 
the  top  with  buttered  crumbs.  Bake  with  a  few  table- 
spoonfuls  of  stock  or  hot  water  in  the  pan.  Serve  on 
buttered  toast. 

CURRIED  TOMATOES. 

Cut  tomatoes  in  halves.  Put  them  in  a  granite 
pan.  Sprinkle  with  salt  and  pepper  and  place  a  tea- 
spoonful  of  butter  on  each  one.  Let  them  cook  till 
soft,  but  not  to  lose  their  shape.  Remove  on  a  hot 
dish  surrounded  with  curry  sauce. 


VEGETABLES.  157 

TOMATO  SOUFFLE. 


1  cup  tomato  pulp. 

2  tablespoonfuls  butter. 
2  tablespoonfula  flour. 


1  tablespoonful  grated  cheese. 

2  eggs,  1  cup  milk,  salt  and 

and  pepper. 


Melt  the  butter.  Stir  into  it  the  flour  and  grad- 
ually the  milk.  The  seasonings,  grated  cheese  and  to- 
mato pulp.  The  egg  yolks.  Then  fold  in  the  stiffly 
beaten  whites.  Turn  into  a  buttered  baking  dish  and 
surround  it  in  hot  water.  Bake  about  thirty  minutes. 
Serve  at  once. 

TOMATOES  WITH  CELERY  SAUCE. 

Prepare  and  cook  the  same  as  for  curried  to- 
matoes, surrounded  with  celery  sauce. 

TOMATOES  WITH  WALNUTS. 

Take  six  ripe  tomatoes  (or  one  quart  of  canned 
ones),  plunge  in  boiling  water,  peel,  and  place  in 
a  buttered  sauce  pan  to  bake.  When  tender  rub 
through  a  sieve.  Cut  one  small  onion  and  cook  in 
two  tablespoonfuls  of  butter  until  a  light  brown.  Add 
to  the  tomato,  with  one-half  cup  of  finely  chopped 
walnut  meats,  one-half  cup  of  fine,  fresh  bread  crumbs 
and  one-fourth  cup  of  grated  cheese.  Stir  over  the 
fire  until  all  are  well  blended.  Add  two  slightly 
beaten  eggs,  salt  and  pepper,  let  cook  for  five  minutes. 
Serve  hot  on  rounds  of  toast. 

TO  PREPARE  PEPPERS  FOR  STUFFING. 

Cut  a  slice  from  the  top,  scoop  out  the  inside  and 
parboil  in  boiling  salted  water  five  minutes.  Stuff 
with  any  of  the  mixtures  you  would  use  for  tomatoes. 


158  ROCKY  MOUNTAIN  COOK  BOOK. 

PEPPERS  STUFFED  WITH  OYSTERS. 

Chop  one  pepper  and  a  slice  of  onion  very  fine. 
Parboil  one  pint  of  oysters,  drain,  cut  in  small  pieces. 
Soak  one-half  cup  of  fine  bread  crumbs  in  the  oyster 
liquor,  press  out  the  liquor.  Saute  the  pepper  and 
onion  in  two  tablespoonfuls  of  butter  till  a  light 
brown,  add  them  to  the  oysters  and  crumbs.  Season 
with  salt  and  pepper,  fill  up  the  peppers  and  cover 
the  top  with  buttered  cracker  crumbs.  Bake  until 
tender.  Serve  with  tomato  sauce. 

PEPPERS  STUFFED  WITH  SWEETBREADS. 

Simmer  sweetbreads  in  boiling  salted  water,  with 
a  tablespoonful  of  lemon  juice  five  minutes ;  then  cut 
in  small  cubes.  Melt  two  tablespoonfuls  of  butter, 
add  to  it  two  of  flour  and  one-half  cup  of  chicken 
stock,  the  same  amount  of  cream.  Season  with  salt 
and  pepper.  Cook  ten  minutes,  add  the  sweetbreads, 
and  a  half  cup  of  mushrooms  if  you  wish ;  fill  the  pep- 
pers, cover  with  buttered  crumbs.  Bake  and  serve  on 
rounds  of  toast. 

BROILED  TOMATOES. 

Cut  the  tomatoes  in  thick  slices  (without  peeling), 
brush  over  with  melted  butter  and  broil,  turning  fre- 
quently. Lay  them  on  a  hot  dish,  season  each  slice 
with  salt,  pepper  and  a  piece  of  butter. 

BAKED  TOMATOES. 

Cut  firm  ripe  tomatoes  in  halves,  cut  off  the  green 
stem,  place  them  in  an  agate  baking  pan,  the  cut  side 
up;  season  each  piece  with  a  little  salt,  a  few  small 
pieces  of  butter,  some  chives  cut  very  fine,  or  in  place 


VEGETABLES.  159 

of  the  chives,  very  finely  chopped  onion;  bake  in  a 
hot  oven  about  fifteen  minutes.  Do  not  cook  long 
enough  to  break  and  lose  their  shape;  place  each  one 
on  round  pieces  of  buttered  toast. 

CHESTNUT  PUREE. 

Eemove  the  shells  by  cutting  a  cross  on  the  flat 
side  of  each  and  putting  them  in  a  pan  in  a  hot  oven 
till  the  shell  bursts  open.  The  shell  and  skin  will  both 
come  off  together.  Put  them  in  boiling  salted  water 
and  cook  until  very  tender,  then  drain  and  mash 
through  a  potato  ricer,  or  colander.  Season  with  but- 
ter, pepper,  salt  and  a  little  cream. 

BOILED  ONIONS. 

Remove  the  skins,  put  them  on  to  cook  in  boiling 
salted  water.  After  they  have  been  cooking  five 
minutes  change  the  water,  and  change  again  after  ten 
minutes7  cooking ;  then  boil  till  tender,  drain,  remove 
carefully  to  a  hot  dish,  put  a  piece  of  butter  in  the 
center  of  each  and  a  little  pepper  and  salt.  A  little 
thick  cream  may  be  poured  over  them,  or  a  cream 
sauce. 

ROASTED  ONIONS. 

Boil  the  onions  for  ten  minutes,  drain  them  care- 
fully and  remove  to  a  granite  pan.  Place  a  good- 
sized  piece  of  butter  on  each  one,  put  in  a  hot  oven 
and  cook  till  tender,  baste  with  melted  butter  if  nec- 
essary to  prevent  burning.  Place  on  a  hot  dish  and 
season  with  salt  and  pepper.  Or  use  as  a  garnish. 


160  ROCKY  MOUNTAIN  COOK  BOOK. 

FRIED  ONIONS. 

Cut  in  thin  slices  (it  is  best  to  use  the  young 
onions),  and  fry  till  brown  and  tender  in  butter,  or 
fry  until  crisp  six  thin  slices  of  salt,  fat  pork ;  put  in 
the  onions  and  cook.  The  pork  gives  them  a  delicious 
flavor.  Season  with  salt  and  pepper. 

SCALLOPED  ONIONS. 

If  the  onions  are  large  cut  in  quarters,  boil,  then 
put  in  a  baking  dish;  cover  with  cream  sauce  and 
buttered  crumbs.  Bake  till  brown. 

STUFFED  SPANISH  ONIONS. 

Peel  and  cut  out  a  part  of  the  inside,  parboil  them 
for  five  minutes,  drain,  fill  with  any  kind  of  force 
meat,  mixed  with  one-third  part  of  moistened  bread 
crumbs.  Season  with  salt,  pepper  and  melted  butter, 
cover  the  top  with  buttered  crumbs ;  cook  in  the  oven 
till  tender. 

CARROTS. 

Carrots  when  young  and  tender  make  a  very  de- 
licious vegetable.  Wash  and  scrape  them,  cook  in 
boiling  salted  water.  Serve  with  butter,  pepper  and 
salt,  or  a  cream  sauce.  Cut  in  slices,  cubes,  strips  or 
rounds,  with  a  potato  cutter  if  you  like,  before  boil- 
ing. Or  cut  in  half  lengthwise  and  brown  in  hot 
butter. 

TURNIPS. 

Wash,  pare,  cut  in  slices  or  fancy  shapes.  Cook 
and  season  the  same  as  carrots,  or  mash  and  season 
with  melted  butter,  pepper  and  salt. 


VEGETABLES.  161 

STUFFED  TURNIPS. 

Select  turnips  of  uniform  size,  cut  out  the  center 
and  cook  in  boiling  salted  water  till  tender  and  fill 
with  any  of  the  following  mixtures:  Creamed  peas, 
or  a  pea  pure"e,  carrots  and  string  beans  that  have 
been  cooked,  chopped  fine  and  seasoned  with  a  little 
cream,  salt  and  pepper,  or  either  of  the  vegetables 
alone,  or  stuff  with  a  puree  of  chestnuts  or  creamed 
mushrooms;  garnish  the  top  with  a  slice  of  truffle. 
Serve  hot  as  a  vegetable,  garnish  a  fillet  of  beef  with 
them  or  surround  a  crown  roast. 

PARSNIPS. 

Wash,  scrape,  cook  in  boiling  salted  water.  Sea- 
son the  same  as  carrots. 

FRIED  PARSNIPS. 

Cut  cold  cooked  parsnips  in  halves  lengthwise,  or 
if  very  large  in  half -inch  slices.  Saute  in  hot  butter, 
brown  on  both  sides.  Season  with  salt. 

BEETS. 

Wash  and  cook  in  boiling  salted  water.  When 
tender,  drain  and  plunge  in  cold  water ;  the  skin  will 
then  slip  off  easily.  Season  with  butter,  pepper  and 
salt  and  vinegar. 

CORN  ON  THE  EAR. 

Strip  off  the  outside  husks,  leaving  enough  of  the 
husks  to  completely  cover  the  ear ;  tie  a  string  around 
the  end  of  each  ear  to  hold  the  husk.  Cook  in  boiling 
unsalted  water  for  ten  or  fifteen  minutes,  according 


162  ROCKY  MOUNTAIN  COOK  BOOK. 

to  the  age  of  the  corn.  Salt  would  harden  the  hull. 
Before  boiling  remove  all  the  silk  from  the  ear,  then 
replace  the  husk. 

SUCCOTASH. 

Use  equal  parts  of  shelled  beans  and  corn,  cut 
from  the  ear,  first  cooking  each  separately;  mix  to- 
gether. Season  with  cream,  butter,  salt  and  pepper. 
In  the  winter  time  the  dried  lima  beans  and  canned 
corn  may  be  used.  Soak  the  beans  over  night  in  cold 
water,  cook  in  boiling  water  till  tender,  drain  off  the 
water,  add  the  corn,  reheat  and  season. 

GREEN  PEAS. 

The  time  for  cooking  depends  upon  the  freshness 
and  age  of  the  peas.  Cook  them  uncovered  in  boiling 
water,  salt  them  when  nearly  done.  They  are  done 
when  they  mash  easily  with  a  fork.  Let  the  water 
boil  nearly  away,  and  season  with  butter,  cream  and 
a  little  sugar  if  you  wish,  or  serve  in  a  cream  sauce. 
Peas  contain  a  great  deal  of  nutrition. 

FRENCH  PEAS. 

Put  one  can  of  French  peas  in  a  saucepan  with 
a  little  browned  onion.  A  tablespoonful  of  but- 
ter and  two  level  teaspoonfuls  of  flour.  Then  slowly 
add  one  cup  of  stock.  Then  add  one-half  cup  of  rich 
milk  or  cream.  A  teaspoonful  of  powdered  sugar 
and  one  egg  yolk.  Cook  for  five  minutes  and  serve 
hot,  or  make  a  sauce  of  butter,  flour,  seasonings,  milk, 
then  add  peas. 


VEGETABLES.  163 

ARTICHOKES  A  LA  MILANESE. 

Put  boiled  artichokes  in  a  casserole.  Place  a 
piece  of  butter  in  the  center  of  each  and  sprinkle  them 
with  finely  grated  cheese.  Cover  and  cook  slowly  for 
twenty  minutes.  Serve  hot, 

STRING  BEANS. 

Kemove  the  strings.  Lay  a  number  of  the  beans 
together,  with  a  sharp  knife  cut  them  in  quarter-inch 
pieces,  or  cut  them  lengthwise  in  thin  strips.  Cook 
in  boiling  salted  water  for  one  hour  or  longer.  When 
tender  season  with  salt,  pepper,  butter,  cream  or  a 
cream  sauce. 

SHELLED  BEANS. 

Wash  and  cook  in  boiling  salted  water  for  half 
an  hour  to  an  hour.  Season  the  same  as  string  beans. 

DRIED  LIMA  BEANS 

Are  cooked  the  same  as  shelled  beans,  first  soaking 
them  over  night.  Beans,  like  peas,  contain  a  great 
deal  of  nutrition. 

MEXICAN  BEANS. 

Wash  well.  Soak  over  night  in  plenty  of  cold 
water.  In  the  morning  turn  off  the  water.  Add 
fresh  cold  and  put  on  the  stove  to  cook  six  or  eight 
hours.  Adding  to  them  one  whole  onion,  a  slice  of 
salt  pork  or  bacon,  one  green  or  red  pepper.  Add  salt 
before  serving  as  desired. 


164  ROCKY  MOUNTAIN  COOK  BOOK. 

CELERY. 

Scrape  clean,  saving  the  coarse  outside  pieces  for 
soups,  sauce  or  creamed  celery.  Put  in  cold  water 
for  half  an  hour  before  using.  Serve  with  the  soup. 

CREAMED  CELERY. 

Clean,  cut  in  inch  pieces,  cook  in  boiling  salted 
water.  Serve  in  cream  sauce. 

BOILED  CELERY. 

Boil  the  large  outside  stalks,  without  cutting  them, 
till  tender ;  season  with  butter,  salt  and  pepper  and  a 
thin  grating  of  cheese. 

WINTER  SQUASH. 

If  the  shell  be  hard  split  the  squash,  remove  the 
seeds  and  steam.  If  the  shell  is  soft  pare  it  before 
steaming.  To  one  pint  of  squash  season  with  two 
tablespoonfuls  of  butter,  one-half  teaspoonful  of  salt, 
a  little  pepper,  and  a  little  heavy  cream  is  a  great 
improvement ;  mash  very  lightly. 

BAKED  SQUASH. 

Cut  in  pieces,  remove  the  seeds,  place  in  a  pan 
and  bake  till  soft.  Mash  and  season. 

SUMMER  SQUASH. 

Wash  and  cut  in  small  pieces,  cook  with  or  with- 
out the  skin  and  seeds.  Cook  in  boiling  salted  water 
or  steam.  When  tender,  remove  to  a  piece  of  cheese 
cloth,  squeeze  till  the  squash  is  dry.  Mash  and 
season. 


VEGETABLES.  165 

CORN  MOCK  OYSTERS  AND  CORN  FRITTERS. 

Cut  down  through  the  center  of  each  row  of  ker- 
nels with  a  sharp  knife;  with  the  back  of  the  knife 
press  out  the  pulp,  leaving  the  hull  on  the  cob.  To 
one  cup  of  the  pulp  add  two  well-beaten  eggs,  one  tea- 
spoonful  of  butter  and  half  of  salt,  little  pepper  and 
two  tablespoonfuls  of  flour,  or  enough  to  hold  it 
together.  Fry  as  you  would  griddle  cakes  on  a  but- 
tered griddle,  or  add  a  little  more  flour  and  drop 
from  a  spoon  into  deep  fat,  making  a  corn  fritter. 
Use  canned  corn  the  same  way,  first  heating  and 
mashing  through  a  strainer. 

SWEET  CORN  IN  CREAM  WITH  CHEESE. 

Cut  the  corn  from  the  ears,  moisten  with  thick 
cream,  season  with  salt  and  pepper ;  fill  a  baking  dish, 
cover  the  top  with  grated  Parmesan  or  cream  cheese. 
Sprinkle  with  a  little  paprica,  bake  quite  slowly  for 
half  an  hour. 

CORN  PUDDING. 

One  cup  canned  corn  put  through  the  meat 
grinder.  Two  cups  milk  in  which  one-half  cup  of 
fine  fresh  bread  crumbs  have  been  soaking  a  half 
hour.  Two  beaten  eggs.  One  teaspoonful  of  salt. 
Bake  in  a  buttered  dish  until  firm  as  a  custard. 

CANNED  CORN  TIMBLE. 

Put  one  cup  of  canned  corn  through  the  meat 
chopper.  Beat  three  eggs  until  the  whites  and  yolks 
are  well  mixed.  Add  a  tablespoonful  of  green  or 
red  pepper  chopped  fine,  salt  and  pepper  and  a  tea- 
spoonful  of  grated  onion.  One  cup  and  a  half  of 
milk.  Bake  in  buttered  molds  surrounded  with  hot 
water. 


166  ROCKY  MOUNTAIN  COOK  BOOK. 

MACARONI,  SPAGHETTI  AND  VERMICELLI. 

Macaroni  and  spaghetti  are  used  as  a  vegetable, 
vermicelli  for  soups  and  puddings.  They  are  made 
from  flour  and  water  and  should  be  combined  with 
sauces  or  cheese.  Cheese  is  most  palatable  cooked  or 
served  with  it,  as  it  supplies  the  fat  which  the  maca- 
roni does  not  contain.  Combined  with  cheese  and 
sauce  it  makes  a  most  nutritious  dish,  and  should 
enter  into  our  diet  more  extensively. 

TO  COOK  MACARONI. 

If  the  macaroni  or  spaghetti  is  to  be  used  for  a 
garnish  or  timbales,  do  not  break  it,  but  place  the 
long  pieces  carefully  in  boiling  salted  water.  When 
to  be  used  in  other  ways,  break  in  inch  pieces.  Cook 
in  boiling  salted  water  till  tender,  drain  in  a  colander 
and  pour  cold  water  over  it.  This  prevents  it  from 
being  sticky.  Reheat  in  a  white  sauce  and  serve.  Or 
put  in  a  baking  dish,  cover  with  white  sauce  and  a 
sprinkling  of  buttered  crumbs  on  top.  Brown  in  a 
hot  oven. 

BAKED  MACARONI  WITH  CHEESE. 

Put  into  a  baking  dish  a  layer  of  cooked  macaroni 
then  a  layer  of  white  sauce,  and  grated  or  thinly 
sliced  cheese  with  a  sprinkling  of  salt  and  paprica. 
Fill  up  the  dish  in  this  way,  having  the  cheese  on  top. 
Brown  in  a  hot  oven. 

MACARONI  WITH  TOMATO  OR  OTHER  SAUCES. 

Cook  the  macaroni  as  directed.  Mix  with  the 
sauces  and  serve,  or  mix  with  the  sauces  with  the  ad- 
dition of  cheese  and  buttered  crumbs  and  bake  in  the 


VEGETABLES.  167 

oven.    Individual  baking  dishes  may  be  used,  as  well 
as  a  large  dish. 

MACARONI  AND  EGGS. 

Cover  the  bottom  of  a  baking  dish  with  a  layer 
of  cooked  macaroni,  then  a  layer  of  hard-cooked  eggs, 
cut  in  thin  slices.  Cover  with  a  white  sauce  and  but- 
tered crumbs,  or  grated  cheese.  Brown  in  a  hot 
oven.  This  makes  a  very  good  luncheon  dish,  it  being 
also  most  nutritious. 

BAKED  MACARONI  AND  CELERY. 

Put  in  a  baking  dish  a  layer  of  cooked  macaroni, 
a  layer  of  cooked  celery  cut  in  small  pieces,  cover 
with  a  cream  sauce,  a  grating  of  cheese,  little  paprica 
and  so  on  until  the  dish  is  full,  having  the  grated 
cheese  on  top.  Bake  in  a  hot  oven  for  about  twenty 
minutes. 

FLORENTINE  MACARONI. 

Break  macaroni  in  three-  or  four-inch  pieces ;  cook 
till  tender  in  boiling  salted  water,  drain  through  a 
colander  and  place  on  a  hot  platter,  sprinkle  lightly 
with  grated  cheese  and  pass  with  it  a  tomato  sauce. 

SPAGHETTI. 

Can  be  cooked  the  same  as  macaroni.  It  is  most 
often  served  without  being  broken.  It  then  becomes 
an  art  to  wind  it  around  a  fork  and  eat  it  succes- 
fully. 

BEAN  LOAF. 


1  cup  shelled  peanuts. 
1  cup  cooked  beans. 
14  cup  buttered  cracker 
crumbs. 


1  teaspoonful  salt. 

Pepper. 

1  cup  milk. 


168  ROCKY  MOUNTAIN  COOK  BOOK. 

Press  the  beans  through  a  sieve.  Add  the  nuts 
finely  ground  and  the  other  ingredients.  Mix  thor- 
oughly. Shape  in  a  loaf.  Bake  in  a  pan  about  one 
and  a  half  hours,  basting  with  melted  butter. 


GOLDEN  BUCK. 


1  tablespoonful  butter. 
%  pound  cheese, 
egg. 


y4  teaspoonful  soda. 

Salt,  paprica. 

1  tablespoonful  cream. 


1  cup  tomato  pulp. 

Melt  the  butter  in  a  double  boiler  or  chafing  dish. 
Add  the  cheese  grated  or  cut  fine.  Stir  constantly 
until  the  cheese  is  melted.  Stir  in  the  beaten  egg, 
dilute  with  the  tomato,  add  the  salt,  paprica,  and 
soda  in  the  tomato.  A  little  Worcestershire  sauce 
may  be  added  and  last  the  cream. 

Serve  at  once  on  hot  squares  or  rounds  of  toast 
or  crackers. 


SAUCES.  169 


SAUCES. 


It  is  very  easy  to  make  good  sauces  if  the  proper 
care  is  taken  at  the  beginning  by  first  melting  the  but- 
ter and  stirring  the  flour  into  it,  thus  forming  the 
roux — or  thickening.  For  white  sauces  the  flour  is 
not  changed.  For  brown  sauces  the  flour  is  cooked 
in  the  oven  until  brown.  Sauces  are  a  great  improve- 
ment to  the  dishes  they  accompany,  especially  so  to 
made-over  dishes.  Save  every  scrap  of  meat  and 
bone.  It  takes  a  very  little  to  make  the  stock  for  a 
sauce.  The  flavor  of  vegetables  can  be  obtained  by 
sauteing  them  in  butter  before  the  flour  is  added. 
White  sauces  should  be  cooked  in  a  double  boiler  to 
prevent  the  milk  from  burning.  A  sauce  that  is  made 
by  melting  the  butter,  then  stirring  into  it  the  flour, 
and  gradually  the  liquid,  cannot  help  being  a  smooth 
sauce,  if  quickly  stirred.  It  is  safer  to  strain  all 
sauces  before  serving.  If  you  do  not  have  stock  on 
hand  beef  extract  can  be  used  in  place.  In  that  case 
saute  the  vegetables  first  in  the  butter. 

DRAWN  BUTTER  SAUCE  (For  Fish). 


2  cups  boiling  water  or 

white  stock. 
V2  cup  butter. 


3  tablespoonfuls  flour. 
V2  teaspoonful  salt. 
Speck  of  pepper. 


Melt  the  butter,  and  when  bubbling  stir  in  the 
flour,  salt  and  pepper,  gradually  stir  in  the  water,  or 
stock.  Cook  ten  minutes. 

CAPER  SAUCE  (To  Serve  with  Boiled  Mutton). 

Make  the  same  as  drawn  butter  sauce,  using  the 
liquid  the  mutton  was  boiled  in  instead  of  water.  Add 
two  tablespoonfuls  of  capers. 


170  ROCKY  MOUNTAIN  COOK  BOOK. 

WHITE  OR  CREAM  SAUCE. 


2  cups  of  milk,  cream  or 

white  stock. 
4  tablespoonfuls  of  butter. 


4  tablespoonfuls  of  flour. 
1/2  teaspoonful  ialt. 
Speck  of  pepper. 


Scald  the  milk  in  a  double  boiler.  Melt  the  but- 
ter in  a  sauce  pan,  stir  the  flour  into  it,  also  season- 
ings ;  when  smooth,  stir  it  gradually  into  the  hot  milk. 
Cook  ten  minutes,  stirring  frequently.  This  sauce, 
when  made  partly  of  cream,  can  be  used  for  creamed 

toast. 

SHRIMP  SAUCE  (For  Fish). 

Add  one  cup  of  shrimps  that  have  been  cut  in 
small  pieces,  to  a  white  sauce,  two  teaspoonfuls  of 
lemon  juice  and  a  little  paprica  or  red  pepper.  Cook 
ten  minutes  after  the  shrimps  have  been  added. 

EGG  SAUCE  (For  Boiled  Fish). 

Cut  two  hard-boiled  eggs  in  slices  or  cubes,  add 
to  a  white  sauce ;  add  a  teaspoonful  of  chopped  pars- 
ley, if  cared  for. 

LOBSTER  SAUCE  (For  Fish). 

One  cup  of  lobster  cut  in  dice,  added  to  a  white 
sauce,  one  tablespoonful  lemon  juice,  the  dried  and 
powdered  coral. 

OYSTER  SAUCE  (Boiled  Fish  or  Fowl). 

Cook  the  oysters  in  their  own  liquors  till  the 
edges  curl.  Make  a  white  sauce,  using  half  the  liquor 
the  oysters  were  cooked  in,  and  half  cream.  Add  the 
oysters  and  a  little  paprica.  Serve  as  soon  as  the 
oysters  are  added. 


SAUCES.  171 

CELERY  SAUCE. 

Cut  the  celery  in  one-half  inch  pieces.  Cook  till 
tender  in  boiling  salted  water,  let  the  water  cook 
down  to  one-half  cup,  make  a  white  sauce  with  the 
celery  water  and  cream,  add  the  celery,  reheat. 

MUSHROOM  SAUCE. 

Peel  and  break  in  small  pieces  one-half  pound 
fresh  mushrooms.  Cook  in  one-fourth  cup  of  hot 
water  for  five  minutes.  Drain  from  the  liquid.  Make 
a  white  sauce  by  using  the  mushroom  liquor  and 
cream,  half  and  half,  add  the  mushrooms,  reheat. 

MUSHROOM  SAUCE  (Using  Canned  Mushrooms). 

Make  a  brown  roux,  using  two  tablespoonfuls  of 
butter  and  two  tablespoonfuls  of  browned  flour.  Stir 
into  it  one  cup  of  brown  stock,  one-half  cupful  of  the 
liquor  from  the  mushrooms,  one  teaspoonful  salt,  a 
little  pepper.  Cook  ten  minutes,  add  the  beaten  yolk 
of  an  egg  that  has  been  diluted  with  one  tablespoonful 
of  cream,  then  the  mushrooms.  Cook  ten  minutes 
longer.  Serve  with  beefsteak  or  fowls.  Canned 
mushrooms  can  be  used  with  the  white  sauce  made  of 
milk,  cream  or  white  stock. 

SAUCE  PIQUANTE. 

•Pf^i^v 

Add  two  tablespoonfuls  of  lemon  juice,  the  same 
amount  of  capers,  chopped  pickles  and  olives,  and 
one  teaspoonful  of  finely  chopped  chives,  or  in  place 
of  the  chives  one-half  teaspoonful  onion  juice  to  two 
cups  of  drawn  butter  sauce. 


172  ROCKY  MOUNTAIN  COOK  BOOK. 

ALLEMANDE  SAUCE. 

Make  a  white  sauce,  using  one-half  chicken  or 
veal  stock  and  one-half  milk.  When  the  sauce  has 
cooked  ten  minutes,  add  to  it  the  yolks  of  two  beaten 
eggs  mixed  with  one-half  cup  of  cream.  Stir  till  it 
thickens,  but  do  not  let  boil.  A  dash  of  nutmeg  can 
be  used. 

BECHAMEL  SAUCE. 

Cook  two  slices  each  of  onion  and  carrot  in  two 
tablespoonfuls  of  butter  till  a  light  brown.  Drain  off 
the  butter,  reheat  and  stir  into  it  two  tablespoonfuls 
of  flour,  one-half  teaspoonful  salt  and  a  little  pepper, 
then  gradually  add  one  cup  of  chicken  or  veal  stock 
and  one-half  cup  of  cream. 

POULETTE  SAUCE. 

Make  a  white  sauce,  using  well-seasoned  chicken 
stock  that  has  been  seasoned  with  onions,  carrot,  cel- 
ery, salt  and  pepper.  Just  before  serving  add  to  it 
one  teaspoonful  lemon  juice,  yolk  of  one  egg,  diluted 
with  two  tablespoonfuls  of  cream  and  one  teaspoonful 
chopped  parsley.  Do  not  add  the  lemon  juice  until 
just  before  sending  to  the  table.  The  cream  and  egg 
can  be  cooked  in  the  sauce  about  five  minutes,  cook- 
ing over  hot  water. 

CURRY  SAUCE. 

Brown  two  slices  of  onion  in  two  tablespoonfuls 
of  butter.  When  brown  remove  the  onion  and  stir 
in  two  tablespoonfuls  of  flour  mixed  with  a  teaspoon- 
ful of  curry  powder  and  half  a  teaspoonful  of  salt, 
then  add  two  cups  of  milk  or  half  cream,  and  make 
the  same  as  white  sauce. 


SAUCES.  173 

BREAD  SAUCE  (For  Game).  (Mrs.  Lincoln). 


2  cups  of  milk. 

%  cup  fine  bread  crumbs. 

3  slices  of  onion. 


y2  teaspoonful  of  salt. 

Speck  of  pepper. 

ya  cup  coarse  bread  crumbs. 


2  tablespoonfuls  of  butter. 

Cook  the  fine  crumbs  and  onion  in  the  milk  for 
one-half  hour  (over  hot  water).  Remove  the  onion, 
add  the  salt,  pepper  and  butter  creamed.  Brown  the 
coarse  crumbs  in  butter,  sprinkle  the  crumbs  over  the 
bird  and  serve  the  sauce  with  it,  or  around  it. 

HOLLANDAISE  SAUCE  (For  Baked,  Broiled  or  Boiled  Fish). 


ys  cup  of  butter. 
Yolks  of  three  eggs. 
Juice  of  half  a  lemon. 


14  teaspoonful  salt. 

Speck  of  paprica  or  pepper. 

y2  cup  boiling  water. 


Rub  the  butter  to  a  cream  in  a  double  boiler,  beat 
in  the  yolks  one  at  a  time,  then  add  the  lemon  juice, 
salt  and  pepper.  About  ten  minutes  before  using, 
add  the  boiling  water,  cook  over  hot  water,  stirring 
continuously  until  it  thickens.  Potato  balls  are  first 
cooked  and  served  in  the  sauce  and  poured  around 
the  fish. 

HORSERADISH  SAUCE  (For  Fish  and  Veal). 

Cook  in  double  boiler  for  twenty  minutes  one-half 
cup  of  freshly  grated  horseradish,  and  one-half  cup 
of  fine  bread  crumbs,  then  add  one  cup  of  cream  and 
season  with  salt  and  pepper.  If  milk  is  used  instead 
of  cream,  mix  with  it  the  beaten  yolk  of  an  egg  and 
just  before  serving  add  a  tablespoonful  of  butter. 

CUCUMBER  SAUCE  (For  Fish.) 

Pare  one  good-sized  cucumber,  grate.  Season 
with  salt,  pepper  and  tarragon  vinegar.  Common 
vinegar  can  be  used  in  place  of  the  other. 


174  ROCKY  MOUNTAIN  COOK  BOOK. 

MINT  SAUCE  (For  Lamb). 

1  cup  finely  chopped  mint.      |     %  cup  vinegar. 
%  CUP  sugar. 

Mix  all  together.  Serve  cold  or  hot  If  cold,  let 
it  stand  an  hour  before  serving.  If  hot  heat  only  to 
the  boiling  point. 

MUSTARD  SAUCE  (Corn  Beef  or  Fish). 

Make  one  cup  of  drawn  butter  sauce,  add  to  it  one 
tablespoonful  of  mustard  mixed  with  a  tablespoonful 
of  vinegar  and  a  little  paprica  or  red  pepper. 

HORSERADISH  SAUCE. 

Whip  one-half  cup  of  thick  cream  and  stir  into  it 
two  tablespoonfuls  of  grated  horseradish  that  has  been 
drained  from  the  liquid ;  add  one-fourth  teaspoonful 
salt.  Serve  with  cold  meats,  broiled  fish  or  baked 
beans. 

CHAMPAGNE  SAUCE   (For  Ham). 

Put  in  a  sauce  pan  one  cup  of  champagne,  or 
white  wine,  one  teaspoonful  of  sugar,  one  clove,  four 
peppercorns.  Let  them  heat  very  slowly  for  ten  min- 
utes. Strain,  add  a  cup  of  brown  sauce,  and  if  con- 
venient one-half  cup  of  mushrooms. 

MUSTARD  SAUCE  FOR  HAM. 

3  tablespoonfuls  mustard.      I     1  beaten  egg. 
1  tablespoonful  sugar. 

Mix  these  together  and  cook  over  hot  water  adding 
slowly  one-half  cup  of  water  and  vinegar  mixed. 
Cook  until  a  thick  custard.  Remove  and  add  one 


SAUCES.  175 

tablespoonful  of  olive  oil.     This  sauce  can  be  served 

hot  or  cold. 

MAITRE  D'HOTEL  SAUCE. 

(Broiled  Fish  and  Steak).     (Mrs.  Lincoln). 


14  cup  butter. 

ya  teaspoonful  of  salt. 

Speck  of  pepper. 


1  tablespoonful  each  of 
chopped  parsley  and 
lemon  juice. 


Rub  the  butter  to  a  cream,  add  the  salt,  pepper 
and  parsley  and  very  slowly  the  lemon  juice. 

ESPAGNOLE  SAUCE. 

Make  a  white  sauce,  add  to  it  two  yolks  of  eggs, 
beaten  slightly,  diluted  with  two  tablespoonfuls  of 
cream.  Dissolve  one  tablespoonful  of  granulated  gel- 
atine in  one  cup  of  highly  seasoned  hot  chicken  stock. 
Mix  with  the  white  sauce  and  when  cool  dip  pieces  of 
cooked  chicken,  veal  or  lamb  in  it.  When  cold,  dip 
again  to  give  it  another  coating.  Serve  very  cold  on 
lettuce  leaves.  Garnish  with  olives  stuffed  with 

peppers. 

BROWN  SAUCE. 


2  tablespoonfuls  of  butter. 

3  tablespoonfuls  of  flour. 
2  slices  of  onion. 


2  teaspoonfuls  lemon  juice. 

2  cups  of  stock. 

Salt  and  pepper  to  taste. 


Melt  the  butter  in  a  sauce  pan.  When  hot,  add 
the  onion  and  brown  slightly,  then  add  the  flour  and 
gradually  the  stock.  Cook  ten  minutes,  add  the 
lemon  juice,  salt  and  pepper.  Strain,  reheat  and 
serve.  Stock  for  brown  sauces  can  be  made  from 
any  kind  of  meat  and  bones  with  the  soup  stock  sea- 
sonings, first  soaking  the  bones  and  meat  in  cold 
water  for  one  hour.  The  different  flavors  and  sea- 
sonings added  to  the  brown  sauce  make  a  great  variety 
of  sauces. 


176  ROCKY  MOUNTAIN  COOK  BOOK. 

BROWN  MUSHROOM  SAUCE. 

To  one  cup  of  brown  sauce  add  one-half  cup  of 
mushrooms. 

SAUCE  POINADE. 

To  one  cup  of  brown  stock  add  one  teaspoonful 
mixed  herbs,  parsley,  bay  leaf,  thyme,  one  clove. 
Cook  fifteen  minutes,  strain,  reheat  with  one-half  cup 
of  claret.  Make  the  sauce  a  little  thicker  than  brown 
sauce  to  start  with,  as  the  claret  will  dilute  it. 

BROWN  SAUCE  PIQUANTE. 

To  one  cup  of  brown  sauce  add  one  teaspoonful 
each  of  chopped  pickles,  capers  and  olives,  having  the 
spoons  rounding  full. 

ROBERT  SAUCE. 

To  one  cup  of  stock,  add  one  teaspoonful  made 
mustard  and  two  of  tarragon  vinegar. 

CURRANT  JELLY  SAUCE   (For  Mutton  and  Game). 

One  cup  of  brown  sauce,  one-half  cup  of  currant 
jelly.  Heat  both  together  and  serve. 

OLIVE  SAUCE  (For  Roast  Duck). 

Soak  one-half  cup  of  olives  in  cold  water  for 
thirty  minutes  to  extract  the  salt.  Half  of  them  chop 
fine  and  the  remainder  pare  round  and  round  as  you 
would  an  apple.  Add  to  one  cup  of  brown  sauce. 
Simmer  for  ten  minutes. 


SAUCES.  177 

FLEMISH  SAUCE. 

One  cup  brown  sauce,  one-half  cup  of  carrots  that 
have  been  cut  in  dice  and  boiled,  one  tablespoonful 
each  of  green  peas,  chopped  pickles  and  grated  horse- 
radish, a  teaspoonful  of  finely  chopped  chives  or  a  few 
drops  of  onion  juice. 

SPANISH  SAUCE. 

Cook  in  two  tablespoonfuls  of  butter,  two  table- 
spoonfuls  of  finely  chopped  peppers  and  a  teaspoon- 
ful of  finely  chopped  onion.  Cook  in  one  cup  of 
brown  sauce,  one-half  cup  of  stewed  tomatoes  for  ten 
minutes.  Strain  and  add  slowly  to  the  butter  and 
peppers,  with  a  tablespoonful  each  of  capers  and 
mushrooms. 

TOMATO  SAUCE  (No.  i). 

Cook  one  cup  of  tomato  and  slice  of  onion  ten 
minutes,  mash  through  a  strainer  and  add  to  one  cup 
of  brown  sauce  with  a  half  teaspoonful  of  sugar.  Salt 
and  pepper  to  taste,  making  the  brown  sauce  a  little 
thicker 

TOMATO  SAUCE  (No.  2— Good  for  Macaroni). 

One  cup  and  a  half  of  tomato,  two  slices  of  onion, 
five  peppercorns,  one-half  teaspoonful  salt,  one  clove 
and  a  teaspoonful  of  sugar.  Cook  all  together  with 
one-fourth  cup  of  water  for  twenty  minutes.  Mash 
through  a  strainer  and  add  it  to  two  tablespoonfuls  of 
flour  that  has  been  stirred  into  two  of  melted  butter. 
Cook  ten  minutes. 


178  ROCKY  MOUNTAIN  COOK  BOOK. 

CHESTNUT  SAUCE  (For  Roast  Turkey). 

Cut  a  cross  in  the  shell  of  one  pint  of  large  chest- 
nuts. Cook  in  a  hot  oven  until  the  shells  break  open, 
then  remove  the  shell  and  skin  at  once.  Cook  them 
in  boiling  salted  water  till  very  tender.  Mash  fine, 
either  with  a  masher  or  potato  ricer.  Add  to  the 
turkey  gravy  made  from  the  drippings  of  the  pan. 
The  chestnuts  may  be  added  to  a  cream  or  poulette 
sauce  and  served  with  boiled  fowl. 

PORT  WINE  SAUCE  (For  Venison). 

One  cup  of  brown  sauce,  one-half  cup  port  wine, 
one-half  cup  of  currant  or  grape  jelly,  one  teaspoon- 
ful  lemon  juice,  salt  and  paprica.  Cook  all  together 
for  ten  minutes. 

GIBLET  SAUCE  (Roast  Poultry). 

Put  the  giblets  on  to  cook  in  warm  salted  water. 
When  tender,  chop  very  fine.  Put  in  a  saucepan 
three  tablespoonfuls  of  the  drippings  from  the  poul- 
try, stir  into  it  two  tablespoonfuls  of  flour.  When 
foamy  add  one  cup  of  the  liquid  the  giblets  were 
cooked  in.  Simmer  for  ten  minutes,  then  add  the 
giblets,  heat  and  serve. 

CRANBERRY  SAUCE   (Mrs.  Lincoln). 

Put  three  pints  of  washed  cranberries  in  a  granite 
sauce  pan;  on  top  of  them  put  three  cups  of  granu- 
lated sugar  and  one  cup  and  a  half  of  water.  After 
they  begin  to  boil  cook  fifteen  minutes,  closely  cov- 
ered, and  do  not  stir.  Remove  the  scum.  Serve  as 
a  sauce,  or  mash  through  a  strainer  and  they  will  jell. 


SAUCES.  179 

APPLE  SAUCE  (Roast  Pork). 

Pare,  quarter  and  core  six  large,  tart  apples.  Put 
on  to  cook  in  a  granite  sauce  pan  with  one  cup  of 
sugar  and  one  of  water.  Cook  till  soft,  remove  be- 
fore they  lose  their  shape.  Flavor  with  a  little  lemon 
juice  or  nutmeg,  if  liked. 

CHEESE  SAUCE. 

Melt  two  tablespoonfuls  of  butter,  stir  into  it  two 
of  flour,  one-fourth  teaspoonful  of  salt,  and  a  little 
paprica,  then  gradually  add  one  cup  of  hot  milk,  stir- 
ring. Cook  over  hot  water  for  ten  minutes,  then  stir 
in  one-fourth  cup  of  grated  cheese  and  serve  as  soon 
as  melted. 


180  ROCKY  MOUNTAIN  COOK  BOOK. 


PUDDINGS  AND  ICE  CREAM  SAUCES. 


PLAIN  HOT  PUDDING  SAUCE. 


2  cups  boiling  water. 

1  cup  sugar. 

2  tablespoonfuls   flour. 


2  tablespoonfuls  butter. 
14  teaspoonful  salt. 
Flavoring. 


Mix  the  flour,  sugar  and  salt  well  together ;  slowly 
pour  on  the  boiling  water,  let  boil  ten  minutes,  then 
add  the  creamed  butter  and  flavoring.  A  great  many 
different  flavorings  may  be  used  with  this  sauce — nut- 
meg, a  teaspoonful  of  vanilla,  tablespoonful  of  lemon 
and  a  little  of  the  grated  rind,  this  makes  a  lemon 
sauce,  or  two  tablespoonfuls  of  sherry  or  madeira,  or 
one  of  brandy.  A  little  nutmeg  added  with  any  of 
these  flavorings  is  an  improvement. 

BROWN  SUGAR  SAUCE. 

Make  the  same  as  plain  sauce,  using  brown  sugar 
in  place  of  white. 

MOLASSES  SAUCE   (Good  with  Apple  and  Rice  Puddings). 

Melt  in  a  sauce  pan  two  tablespoonfuls  of  butter. 
Stir  into  it  the  same  amount  of  flour  and  one  cup  of 
molasses  that  is  diluted  with  one-half  cup  of  hot 
water.  Cook  slowly  ten  minutes,  flavor  with  a  little 
lemon  juice,  vinegar  and  nutmeg.  Half  brown  sugar 
and  half  molasses  makes  a  very  nice  sauce. 

CARAMEL  SAUCE. 

Put  one-half  cup  of  sugar  in  a  sauce  pan.  Stir 
till  melted  and  a  light  brown,  then  add  one-half  cup 
of  boiling  water.  Simmer  for  fifteen  minutes. 


PUDDINGS  AND  ICE  CREAM  SAUCES.  181 

HOT  FRUIT  SAUCE. 
Peach,  Apricot,  Strawberries,  Raspberries,  Etc. 


1  cup  of  the  fruit  or 
berries. 


1  teaspoonful  corn  starch 
or  flour. 


%  cup  of  sugar. 

Mix  the  corn  starch  smooth  in  a  little  cold  water. 
Stir  it  into  the  fruit.  Boil  from  five  to  ten  minutes. 
Mash  and  strain. 


CREAMY  SAUCE. 


y3  cup  butter. 

1  cup  powdered  sugar. 


2  tablespoonfuls  of  cream 
and  the  same  amount 


of  wine. 

Cream  the  butter,  add  the  sugar  slowly,  then  heat 
in  the  wine ;  just  before  serving  add  the  cream.  Or, 
add  the  cream  and  wine  together  and  cook  over  hot 
water  till  smooth  and  creamy,  but  not  enough  to  melt 
the  batter.  A  hot  or  cold  sauce  can  be  made  from 
this  receipt. 

EGG  SAUCE. 

Beat  one  egg  very  light,  five  minutes ;  then  beat  in 
one-fourth  cup  of  powdered  sugar  and  fold  in  one- 
half  cup  of  heavy  cream,  whipped. 

FOAMY  SAUCE. 

V2  cup  butter.  j    3  tablespoonfuls  of  wine  or 

1  cup  powdered  sugar.  fruit  juice. 

*4  cup  boiling  water.  White  of  one  egg. 

Cream  the  butter,  add  the  sugar  and  cream,  then 
the  wine;  just  before  serving  add  the  boiling  water. 
Mix  it  in  well,  add  the  white  of  egg,  well  beaten. 
Beat  all  together  with  a  Dover  beater  till  light  and 
foamy. 


182  ROCKY  MOUNTAIN  COOK  BOOK. 

HARD  SAUCE. 

%  cup  butter.  I    White  of  one  egg. 

1  cup  powdered  sugar.  |    Flavoring. 

Cream  the  butter  and  sugar,  then  fold  in  the 
white  of  egg  beaten  stiff.  Flavor  with  a  little  nut- 
meg, lemon,  vanilla  or  wine;  pile  lightly  on  a  serv- 
ing dish. 

SABAYON  SAUCE. 

Put  in  a  sauce  pan  one-half  cup  of  sherry,  one- 
half  cup  sugar  and  one  beaten  egg.  Beat  over  the  fire 
with  a  Dover  beater  till  it  begins  to  thicken. 


WINE  SAUCE. 


1  cup  powdered  sugar. 

1  cup  boiling  water. 

1  tablespoonful  flour. 

1  egg. 


i/2  cup  wine. 

A  little  grated  nutmeg. 


Mix  the  flour  and  sugar  with  a  few  grains  of  salt 
all  together.  Pour  over  them  the  boiling  water,  let 
boil  ten  minutes.  Cream  the  butter  and  beat  the  egg 
lightly.  Add  the  wine  to  the  hot  sauce  and  pour  over 
the  egg,  butter  and  nutmeg.  Beat  vigorously  till  well 
mixed. 

WINE  SAUCE  (No.  2). 

1  cup  powdered  sugar.  2  tablespoonfuls  of  wine. 

1  cup  butter. 


1  tablespoonful  brandy. 


— r 
2  eggs. 

Cream  the  butter  and  sugar,  add  the  eggs  well 
beaten,  the  wine  and  brandy.  Heat  through  over  hot 
water. 


PUDDINGS  AND  ICE  CREAM  SAUCES.  183 

BRANDY  SAUCE. 

Mix  one  cup  of  sugar,  one-fourth  teaspoonful  salt, 
and  three  tablespoonfuls  of  flour  together,  pour  on 
them  two  cups  boiling  water,  let  boil  for  ten  minutes, 
stirring  until  smooth,  then  pour  this  onto  two  table- 
spoonfuls  of  butter  creamed,  and  two  tablespoonfuls 

of  brandy. 

LEMON  SAUCE. 


The  juice  of  2  lemons  and 
the  grated  rind  of  one. 


2  cups  sugar. 
i/2  cup  butter. 
Whites  of  2  eggs. 

Cream  the  butter  and  sugar,  add  the  lemon  juice 
and  rind.  Just  before  sending  to  the  table  add  the 
whites  of  the  eggs  beaten  lightly. 

PINEAPPLE  SAUCE. 

Grate  one  cup  of  pineapple  fine,  mix  with  it  two 
tablespoonfuls  of  thick  sugar  syrup.  Serve  with 
puddings  or  fritters. 

RICHELIEU  SAUCE  (For  Hot  Puddings). 

Mix  one  tablespoonful  of  flour  with  three-fourths 
cup  sugar  and  a  few  grains  of  salt.  Pour  slowly  over 
it  (stirring  all  the  time)  one  cup  boiling  water.  Cook 
ten  minutes.  Remove  from  the  fire  and  flavor  with 
one  teaspoonful  of  vanilla  or  one  tablespoonful  of 
wine  and  two  of  lemon  juice.  Add  one-fourth  cup 
each  shredded  almonds  and  candied  cherries,  or  pine- 
apple cut  in  small  pieces. 

GOLDEN  SAUCE  (Rich  and  Delicious). 

Cream  one-third  cup  of  butter  and  one  cup  of 
powdered  sugar  together.  Add  the  beaten  yolks  of 


184  ROCKY  MOUNTAIN  COOK  BOOK. 

three  eggs,  juice  and  grated  rind  of  a  lemon,  then  add 
the  whites  beaten  stiff.  Cook  over  hot  water,  stirring 
constantly  until  it  thickens  like  a  custard. 

ORANGE  SAUCE. 

Mix  together  one  cup  of  sugar,  two  tablespoonf  uls 
of  flour,  one  teaspoonful  grated  orange  peel.  Pour 
over  it  all  one  cup  of  boiling  water.  Boil  ten  min- 
utes. Remove  from  the  fire,  add  the  juice  of  one 
orange  and  one-fourth  cup  of  butter  creamed. 

SYRUP  SAUCES. 

Fruit  juices  make  nice  sauces  for  blanc  mange, 
corn  starch,  rice  or  cottage  puddings.  Heat  and 
sweeten  the  juices,  thicken  with  a  little  flour  and 
flavor  with  wine  or  nutmeg. 

MAPLE  PUDDING  SAUCE. 

Melt  two  tablespoonfuls  of  butter  and  stir  into  it 
one  of  flour,  pour  slowly  over  it  one  cup  of  hot  maple 
syrup,  stirring  all  the  time.  Cook  for  ten  minutes, 
add  a  little  salt ;  one-fourth  cup  of  thick  cream  can  be 
added  just  before  taking  from  the  stove. 

CHOCOLATE  SAUCE  (For  Ice  Cream  or  Puddings). 

Grate  two  ounces  (two  small  squares)  of  Baker's 
chocolate  and  mix  with  it  two  cups  of  sugar  and  add 
two  tablespoonfuls  of  butter,  one  and  one-half  cups  of 
hot  water.  Cook  to  the  soft  ball  stage,  flavor  with  one 
teaspoonful  of  vanilla.  Pour  hot  over  ice  cream. 


PUDDINGS  AND  ICE  CREAM  SAUCES.  185 

MAPLE  SUGAR  SAUCE  (For  Ice  Cream). 

One  cup  of  maple  sugar,  one-half  cup  hot  water. 
Cook  till  it  forms  a  soft  ball  in  cold  water.  One-half 
cup  of  chopped  walnuts  may  be  added  to  it. 

COFFEE  SAUCE. 

1  cup  of  strong  coffee.  I    %  CUP  sugar. 

1  tablespoonful  flour.  %  cup  thick  cream. 

Mix  the  sugar  and  flour  together.  Stir  them  into 
the  boiling  coffee.  Cook  five  minutes,  add  the  cream 
and  serve  cold  on  vanilla  ice  cream. 

FAVORITE  SAUCE. 

Beat  until  quite  thick  the  yolks  of  two  eggs. 
Then  add  the  beaten  white  of  one,  and  two  table- 
spoonfuls  of  confectioners'  sugar.  Place  in  a  double 
boiler  and  cook  stirring  (the  while)  until  thick.  Pour 
into  a  cool  bowl  and  beat  with  a  wooden  spoon  until 
cold.  Then  mix  in  this  one  cup  of  whipped  cream. 
Flavor  as  desired. 


186  ROCKY  MOUNTAIN  COOK  BOOK. 


CHEESE  DISHES. 


COTTAGE  CHEESE. 

Let  fresh  milk  stand  in  a  warm  place  for  two  or 
three  days  or  until  the  curd  separates  from  the  whey. 
Turn  the  curd  in  a  double  piece  of  cheese  cloth,  hang 
it  up  in  a  cool  place  until  the  curd  is  free  from  the 
whey,  add  salt  and  a  little  cream.  Shape  in  balls. 

CHEESE  SOUFFLE. 

Melt  in  a  sauce  pan  two  tablespoonfuls  of  butter. 
Stir  into  it  two  of  flour.  When  smooth  add  a 
cup  of  milk,  half  teaspoonful  of  salt,  a  few  grains  of 
cayenne,  or  paprica.  Cook  two  or  three  minutes. 
Add  the  yolks  of  three  eggs,  well  beaten,  and  one  cup 
of  grated  cheese.  Set  away  to  cool.  When  cold,  add 
the  whites,  beaten  to  a  stiff  froth.  Turn  into  a  but- 
tered baking  dish,  set  in  a  pan  of  hot  water,  bake 
thirty-five  minutes.  Or,  turn  in  buttered  individual 
dishes  and  bake  fifteen  or  twenty  minutes.  Serve  at 

once. 

CHEESE  CRACKERS. 

Butter  crackers  lightly,  spread  over  with  grated 
cheese,  a  little  salt  and  paprica.  Brown  in  the  oven. 

CHEESE  WATER  CRACKERS. 

Split  Bent's  water  crackers  in  halves,  moisten  by 
dipping  quickly  in  very  hot  water,  spread  over  with 
melted  butter  and  French  mustard,  and  a  thick  layer 
of  grated  cheese.  Season  with  salt  and  paprica. 
Place  in  a  hot  oven  until  the  cheese  is  creamy. 


CHEESE  DISHES.  187 

WELSH  RAREBIT  (No.  i). 

One  pound  of  American  cream  cheese.  Herki- 
mer  County  is  the  best.  One-half  cup  of  ale  or  beer, 
one-half  teaspoonful  each  of  dry  mustard  and  salt, 
one-fourth  teaspoonful  of  paprica.  Other  seasonings 
can  be  used.  Slices  of  hot  toast  or  crackers.  Cut  the 
cheese  into  small  pieces  and  put  it  in  the  chafing  dish 
with  one  tablespoonful  of  the  ale  or  beer.  Stir  and 
as  it  begins  to  melt  add  the  rest  of  the  ale  gradually. 
As  soon  as  it  is  all  melted  stir  in  the  seasonings,  then 
serve  at  once  on  toasted  bread  or  crackers.  Heat  the 
plates.  Everything  must  be  very  hot,  as  the  cheese 
hardens  quickly. 

WELSH  RAREBIT   (No.  2). 

Make  the  same  as  No.  1,  using  milk  in  place  of 
the  ale  or  beer,  and  one  well-beaten  egg,  mixed  with 
the  milk.  Cream  can  be  used  in  place  of  milk. 

CHEESE  TIMBALES. 

Melt  two  tablespoonfuls  of  butter  in  double  boiler 
and  two  of  flour,  one-half  teaspoonful  salt,  one-fourth 
of  paprica.  Gradually  add  one-half  cup  of  cream 
and  one-half  cup  chicken  stock.  When  thick  and 
smooth,  stir  into  it  one-half  cup  grated  cheese  and  two 
eggs,  beaten  well.  Pour  in  buttered  timbale  moulds, 
bake  standing  in  a  pan  of  hot  water  until  the  centers 
are  firm.  Serve  surrounded  by  a  white  sauce. 

FROZEN  CHEESE  (To  Serve  with  Salad). 

Cook  the  beaten  yolks  of  three  eggs  with  one- 
fourth  teaspoonful  of  salt  and  a  little  paprica  in  a 


188  ROCKY  MOUNTAIN  COOK  BOOK. 

cup  of  scalded  milk.  Cook  until  it  coats  the  spoon 
like  custard,  then  add  one-half  cup  of  grated  cheese 
and  one  teaspoonful  of  granulated  gelatine  that  has 
been  softened  in  cold  water.  Beat  until  it  begins  to 
set  a  little,  then  fold  in  one-half  cup  of  cream  that 
has  been  whipped  stiff.  Pack  in  a  baking  powder  or 
cocoa  can  for  two  hours,  in  equal  quantities  of  salt 
and  ice. 

CHEESE  BALLS  (To  Serve  with  Salad). 

Mix  with  one  cup  and  a  half  of  grated  cheese, 
one  tablespoonful  of  flour,  one-fourth  teaspoonful  salt 
and  a  little  paprica,  then  add  the  whites  of  two  eggs, 
beaten  stiff.  Shape  in  small  balls,  roll  in  finely  sifted 
cracker  crumbs.  Fry  in  deep  fat  and  drain  on  soft 
paper. 

CHEESE  PUDDING  (A  Good  Luncheon  Dish). 

Soak  one  cup  of  fine  bread  crumbs  in  two  cups 
of  milk.  Add  the  yolks  of  three  eggs,  two  tablespoon- 
fuls  of  melted  butter,  one-half  pound  of  American 
cream  cheese,  grated,  one-half  teaspoonful  salt,  one 
teaspoonful  each  of  chopped  parsley  and  Worcester- 
shire sauce,  one-fourth  teaspoonful  paprica.  Then 
add  the  stiffly  beaten  whites.  Bake  in  a  pudding  dish 
or  in  individual  dishes,  until  it  is  puffed  up  and 
brown,  in  a  hot  oven.  It  will  take  about  thirty  min- 
utes for  the  large  dish. 

CHEESE  RAMEKINS. 

Grate  one-fourth  pound  of  soft  cheese.  Put  in  a 
sauce  pan  with  one  cup  of  soft  bread  crumbs.  Two 
cups  of  milk.  One-half  teaspoonful  of  salt,  a  little 
paprica. 


CHEESE  DISHES.  189 

Stir  and  cook  until  ingredients  are  well  mixed. 
Take  from  the  fire  and  drop  in  the  yolks  of  two  eggs, 
mix.  Then  fold  in  the  stiffly  beaten  whites.  Turn 
in  baking  dish  or  Ramekin  dishes  and  bake  in  a  quick 
oven.  Small  dishes  ten  minutes,  large  ones  twenty. 

CHEESE  FINGERS. 

Rub  one-fourth  pound  of  soft  American  Cheese 
with  a  teaspoonful  of  catsup,  a  little  salt,  paprica  and 
a  tablespoonful  of  butter.  Spread  over  thin  strips  of 
bread  and  toast  quickly  in  a  hot  oven. 

CHEESE  STRAWS. 

Put  one-half  cup  of  flour  in  a  soup  plate,  make  a 
well  in  the  center  and  put  into  it  two  tablespoonfuls 
of  grated  cheese,  yolk  of  an  egg,  salt,  paprica  and 
two  tablespoonfuls  of  ice  water. 

Mix,  working  the  flour  gradually  in.  Knead  the 
dough  until  smooth  and  hard.  Roll  in  a  thin  sheet 
and  cut  in  five-inch  strips.  Bake  brown. 

POLENTA  CHEESE  CAKES. 

3  cups  of  milk.  ]    y2  cup  of  grated  cheese. 

V2  cup  corn  meal.  |     Salt. 

2  tablespoonfuls  of  flour. 

Scald  the  milk.  Mix  meal,  flour  and  salt.  Stir 
all  at  once  in  the  milk.  Cook  half  an  hour  or  longer. 
Then  stir  in  the  cheese.  Remove  from  the  fire. 
Spread  in  a  buttered  dish  to  make  a  layer  an  inch 
thick.  When  cold  cut  in  squares  or  rounds  and  set  in 
a  buttered  baking  dish.  Sprinkle  with  grated  cheese. 
Then  set  over  layers  sprinkled  with  cheese  having  a 
layer  of  cheese  on  top.  Place  in  a  hot  oven  to  brown. 
Serve  in  baking  dish. 


190  ROCKY  MOUNTAIN  COOK  BOOK. 

CHEESE  MUFFINS. 


i/3  cup  of  milk. 
2  eggs. 
Salt. 


1  tablespoonful  of  melted 

butter. 

2  tablespoonfuls  of  flour. 
%  cup  of  grated  cheese. 

Beat  the  eggs  well.    Mix  all  the  ingredients.  Bake 
in  small  muffin  pans  for  twenty  minutes. 


SALADS.  191 


SALADS. 


Salads  should  form  an  important  part  in  our 
menu.  The  oil  which  we  use  with  them  aids  diges- 
tion and  is  one  of  the  best  forms  of  fat  we  can  use. 
The  green  salads  are  the  most  easily  prepared,  and 
with  a  French  dressing  most  appropriate  for  a  dinner 
salad,  often  with  the  addition  of  some  other  fresh 
vegetable.  Almost  all  kinds  of  meat,  fish,  vegetables 
and  eggs  with  the  addition  of  some  kind  of  greens 
make  good  salads.  It  only  requires  a  little  thought 
in  making  the  combination  to  always  have  a  palatable 
salad. 

TO  PREPARE  THE  GREENS. 

All  greens  should  be  carefully  washed  in  cold 
water  and  all  poor  leaves  thrown  aside,  for  the  beauty 
of  a  salad  is  to  have  it  perfectly  fresh.  Let  the  leaves 
remain  in  ice-cold  water  for  twenty  minutes  or  so, 
then  swing  them  in  a  wire  basket  to  free  them  from 
the  water,  or  dry  each  leaf  with  a  napkin. 

TO  PREPARE  MEAT  FOR  SALAD. 

Meat  for  salads  should  be  cut  in  dice,  not  smaller 
than  a  half  inch,  and  should  be  marinated  for  one 
hour  before  serving.  Meat  salads  are  the  only  kind 
that  are  improved  by  marinating. 

TO  MARINATE. 

Mix  the  meat  with  a  French  dressing  one  hour 
before  serving.  Before  mixing  the  salad  together, 
drain  off  any  of  marinate  which  has  not  been  absorbed 
in  the  meat. 

7 


192  ROCKY  MOUNTAIN  COOK  BOOK. 

SOME  THINGS  THAT  CAN  BE  SERVED  WITH  A  SALAD. 

Nut,  cheese,  olive,  pickle,  nasturtium,  lettuce, 
watercress,  cucumber,  ginger,  mint  and  plain  sand- 
wiches, made  from  all  kinds  of  bread,  rolls  and  crack- 
ers. Different  kinds  of  cheese,  either  toasted  or 
plain,  served  with  crackers  or  bread  and  butter  sand- 
wiches, cheese  souffle,  frozen  cheese,  cheese  croquettes, 
cheese  balls  and  cheese  in  any  palatable  form,  is  per- 
missible with  salads.  Wine  or  orange  jelly  moulded 
with  nuts  or  fruits,  or  plain,  is  very  delicious  served 
with  a  salad. 

Radish  Roses. — For  these  use  the  small,  round 
ones.  Cut  the  radish  in  scallops  in  two  layers.  Soak 
in  ice  water  two  hours  before  serving. 

Radish  Tulips. — Select  small  ones  of  oblong 
shape,  cut  them  in  quarters  nearly  down  to  the  stem. 
Soak. 

FRENCH  DRESSING. 


teaspoonful  salt, 
teaspoonful  paprica. 


1  tablespoonful  of  vinegar 
or  lemon  juice. 


3  tablespoonfuls  of  oil. 

Mix  in  the  order  given,  adding  the  oil  slowly, 
stirring  all  the  time.  A  little  tarragon  vinegar  with 
the  other  is  considered  a  great  improvement  by  many. 
One-fourth  teaspoonful  of  dry  or  made  mustard  can 
be  added,  and  a  little  onion  juice.  The  onion  juice 
is  a  great  improvement  when  the  dressing  is  to  be 
used  for  potato  salad. 

MAYONNAISE  DRESSING. 


1  teaspoonful  mustard. 
%  teaspoonful  salt. 
!/4  teaspoonful  paprica  or  a 
little  cayenne. 


Yolks  of  four  raw  eggs. 
2  cups  olive  oil. 
2  tablespoonfuls  of  vinegar. 
2  tablespoonfuls  lemon  juice. 


SALADS.  193 

When  used  for  fruit  salad  take  four  tablespoon- 
fuls  of  lemon  juice,  without  the  vinegar.  Mix  the 
dry  seasonings  and  the  egg  yolks  well  together,  add 
the  oil  a  drop  at  a  time  until  it  begins  to  thicken,  then 
it  can  be  added  a  little  more  quickly.  When  it  gets 
very  thick,  thin  it  with  a  little  lemon  juice  or  vinegar, 
then  alternate  the  oil,  vinegar  and  lemon  juice  until 
it  is  all  used  up.  Just  before  serving  add  one-half 
cup  of  whipped  cream.  A  wooden  spoon,  fork  or 
Dover  egg-beater  are  used  to  mix  the  dressing  with, 
but  the  best  of  all  to  use  is  the  mayonnaise  mixer. 
With  this  mixer  the  dressing  can  be  made  much 
quicker,  easier  and  lighter.  Mayonnaise  dressing  can 
be  colored  any  color  you  wish  by  using  the  vegetable 
colorings. 

COOKED  SALAD  DRESSING  (Miss  Howard). 

Mix  half  a  tablespoonful  of  mustard,  one-half  a 
tablespoonful  of  sugar  and  one  teaspoonful  of  salt, 
with  the  yolks  of  two  raw  eggs.  Add  three  table- 
spoonfuls  of  melted  butter  and  three-fourths  of  a  cup 
of  cream.  Pour  slowly  on  the  mixture  (stirring) 
one-fourth  of  a  cup  of  vinegar.  Cook  the  dressing  in 
a  double  boiler  until  it  thickens  (stirring  constantly). 
Strain  and  cool. 

COOKED  SALAD  DRESSING. 


1  egg- 

y2  cup  of  milk. 

3  tablespoonfuls  of  vinegar. 

1  tablespoonful  of  butter. 


teaspoonful  salt. 


y4  teaspoonful  mustard. 
Cayenne  or  paprica. 


Beat  the  egg  until  light,  put  all  the  ingredients  in 
a  double  boiler  except  the  vinegar.  Cook  until  it 
thickens.  Remove  from  the  stove  and  add  the 
vinegar. 


194  ROCKY  MOUNTAIN  COOK  BOOK. 

COOKED  DRESSING  (Mrs.  Lincoln). 


14  cup  of  butter,  creamed. 

1  teaspoonful  sugar. 

1  teaspoonful  salt. 

%  teaspoonful  mustard. 

14  teaspoonful  paprica. 


Yolks  of  two  eggs  beaten 

slightly. 

2  tablespoonfuls  hot  water. 
2  tablespoonfuls  vinegar. 


Mix  the  eggs  and  seasonings  together.  Add  the 
hot  water  and  vinegar.  Beat  (stirring  constantly)  in 
a  double  boiler.  When  thick  and  creamy,  add  the 
creamed  butter,  stirring.  Whipped  cream  or  egg 
whites  can  be  added.  If  to  be  used  on  fruit  salad, 
omit  the  mustard  and  use  lemon  juice  in  place  of  the 
vinegar. 

WINE  SALAD  DRESSING. 

%  cup  sugar.  I    2  tablespoonfuls  Madeira  or 

%  cup  sherry.  2  teaspoonfuls  of  brandy. 

Heat  them  all  together  until  the  sugar  is  melted. 
Cool  and  serve. 

SOUR   CREAM  DRESSING. 


1  cup  sour  cream. 
%  teaspoonful  salt. 
14  teaspoonful  paprica. 


1  tablespoonful   horseradish. 
A  few  drops  onion  juice  if 
desired. 


Add  the  salt  and  paprica  to  the  cream,  whip  until 
thick,  then  stir  in  the  horseradish  and  onion  juice. 

TARTARS  SAUCE. 

To  one  cupful  of  mayonnaise  add  four  olives,  two 
gherkins  and  two  teaspoonfuls  of  capers,  all  chopped 
fine.  The  olives  stuffed  with  peppers  can  be  used  in 
place  of  the  plain  olive. 


SALADS.  195 

DENVER  SALAD  DRESSING. 


2  tablespoonfuls  of  lemon 

juice. 
1  tablespoonful  of  mustard 


1  teaspoonful  salt. 

Paprica. 

1  cup  of  cream. 


Mix  seasonings  with  lemon  juice.  Then  add  two 
tablespoonfuls  of  cream.  Beat  the  remaining  cream 
and  stir  in  the  seasonings  gradually. 

VINAIGRETTE  SAUCE. 

Mix  one  teaspoonful  of  salt  and  little  paprica. 
One  tablespoonful  of  Tarragon  vinegar.  Two  table- 
spoonfuls  of  cidar  vinegar.  Six  tablespoonfuls  of  oil. 
One  tablespoonful  each  of  chopped  green  paper,  cu- 
cumber, pickles  and  a  teaspoonful  of  chives. 

THOUSAND  ISLAND  SALAD  DRESSING. 

r 


1  cup  of  mayonnaise 

dressing. 
1  teaspoonful  of  pimentos 

chopped  fine. 
1  teaspoonful  of  chopped 


1  teaspoonful  of  Tarragon 

vinegar. 

y2  teaspoonful  of  paprica. 
y2  teaspoonful  of  salt. 
y2  cup  of  chili  sauce. 


green  peppers. 

Beat  into  the  mayonnaise  the  chili  sauce,  season- 
ings, vinegar  and  chopped  vegetables. 

CHIFFONADE  DRESSING. 

Chop  fine  the  white  of  a  hard-cooked  egg.  Add 
the  yolk  pressed  through  a  sieve.  A  tablespoonful 
each  of  chopped  chives,  parsley,  capers  and  cooked 
beet.  Half  teaspoonful  of  scraped  onion  pulp.  One- 
half  teaspoonful  each  of  salt  and  paprica.  One-half 
cup  of  oil  and  three  tablespoonfuls  of  vinegar.  Mix 
all  thoroughly  to  be  used  on  asparagus  salad. 


196  ROCKY  MOUNTAIN  COOK  BOOK. 

ROQUEFORT  CHEESE  DRESSING. 

Mash  until  smooth  one  tablespoonful  of  Roque- 
fort cheese.  Mix  with  one  tablespoonful  of  oil.  Then 
proceed  as  with  French  dressing.  First  add  salt  and 
paprica.  Then  three  tablespoonfuls  of  oil  and  lastly 
one  tablespoonful  of  vinegar. 

BEARNAISE  SAUCE. 
(To  be  used  Hot  or  Cold  with  Meat  or  Fish.) 


4  tablespoonfuls  of  salad  oil. 
Yolks  of  four  eggs. 
ya  teaspoonful  of  salt. 
Paprica  or  cayenne. 


1  tablespoonful  of  hot  water. 
1  tablespoonful  of  tarragon 
vinegar. 


Beat  the  yolks,  add  the  oil  and  water,  cook  in 
double  boiler  until  it  thickens,  remove,  add  salt,  pep- 
per and  vinegar.  It  should  be  thick  like  mayonnaise. 
Butter  can  be  used  in  place  of  the  oil.  Cream  three 
tablespoonfuls  of  butter  and  cook  with  the  eggs.  Omit 
the  hot  water.  When  thick,  remove  from  the  fire,  add 
two  tablespoonfuls  more  of  butter  creamed  and  the 
seasonings. 

LETTUCE  AND  WATERCRESS  SALAD. 

Use  only  the  tender  leaves.  Wash  each  leaf  and 
let  them  stand  in  ice  water  a  few  minutes  before 
using.  Dry  them,  arrange  in  a  bowl  with  the  largest 
leaves  on  the  outside,  sprinkle  over  with  chives 
chopped  fine,  or  new  onions  sliced  very  thin.  Sliced 
pickles  or  olives  are  sometimes  used  with  the  lettuce. 
Bub  the  bowl  with  garlic  before  putting  in  the  lettuce, 
if  liked.  Mix  with  a  French  dressing.  Garnish  with 
radishes  cut  to  represent  roses  or  tulips. 


SALADS.  197 

CELERY  SALAD. 

Use  only  the  tender  stalks  (the  outside  can  be 
saved  for  soups  and  sauces).  Scrape  and  wash  each 
stalk,  let  stand  in  ice-cold  water  a  half  hour  before 
using.  Dry  in  a  towel  and  cut  in  one-fourth  inch 
pieces  or  into  straws  one  inch  long.  If  cut  into 
straws  put  in  ice  water  for  twenty  minutes  before 
serving  to  curl  them.  Mix  with  either  French  or 
mayonnaise  dressing  and  garnish  with  lettuce  leaves. 
Celery  salad  is  often  served  with  game. 

STUFFED  CELERY  SALAD. 

Clean  the  tender  stalks  of  celery,  put  in  cold 
water  a  few  minutes,  dry  and  fill  the  crevice  with  the 
following  mixtures :  Fill  the  stalks  with  tartare  sauce, 
place  three  or  four  on  lettuce  leaves  and  serve.  Or 
they  may  be  stuffed  with  Roquefort  cheese  that  has 
been  mashed  fine  with  a  spoon  and  a  little  sherry  wine 
added  to  it.  Or  filled  with  Neufchatel  cheese  that 
has  been  creamed  and  chopped  nuts  mixed  with  it. 

CHICKEN  SALAD. 

Cook  a  chicken  or  fowl  until  tender  in  boiling 
water  enough  to  cover,  with  a  tablespoonful  of  salt, 
six  peppercorns,  one  clove,  a  small  bay  leaf,  one  onion, 
several  stalks  of  celery,  or  two  or  three  of  the  roots. 
Remove  from  liquid  and  when  cold  cut  the  meat  in 
half-inch  pieces.  (Save  the  liquid  and  bones  and 
add  to  your  soup  stock.  Cut  the  celery  in  half-inch 
pieces  using  half  as  much  celery  as  meat.  One-half 
cup  of  walnuts  or  olives  cut  in  small  pieces  and  added 
to  two  cups  of  the  chicken  and  one  of  celery  is  an 
improvement. 


198  ROCKY  MOUNTAIN  COOK  BOOK. 

Marinate  the  chicken  and  celery  one  hour  before 
serving,  drain  off  any  marinate  that  is  left  in  the 
dish,  mix  the  nuts  or  olives  or  both,  with  the  celery 
and  chicken.  Arrange  in  a  salad  dish,  first  mixing 
a  part  of  the  mayonnaise  dressing  with  the  salad. 
Cover  the  top  with  mayonnaise,  garnish  with  celery 
leaves,  olives,  lettuce  or  hard-boiled  eggs  sliced.  In 
the  summer,  when  celery  is  out  of  season,  cucumber 
cut  in  cubes  can  be  used  in  place  of  it.  Garnish  with 
lettuce  or  watercress. 

MOULDED  CHICKEN  SALAD. 

Put  the  chicken  on  to  cook  in  warm  water  with 
all  the  seasonings  and  vegetables  as  for  chicken  salad. 
Cook  until  tender,  then  cook  the  stock  down  to  two 
cups.  Strain  and  when  cold  remove  the  fat.  Clear 
the  stock  (see  clearing  soup  stock),  and  add  to  it  two 
tablespoonfuls  of  granulated  gelatine  that  has  been 
softened  in  one-half  cup  of  cold  water.  Reheat  for  a 
few  minutes  to  dissolve  the  gelatine;  prepare  the 
chicken  and  celery  as  for  chicken  salad.  Season  with 
salt  and  pepper.  When  the  stock  begins  to  get  cold 
and  thicken,  beat  into  it  one  cup  of  whipped  cream 
and  the  chicken  and  celery.  Pour  into  a  mould  that 
has  been  decorated  with  hard-boiled  eggs,  cut  to  repre- 
sent daisies,  or  slices  of  egg,  truffles  or  olives.  The 
decorations  can  be  held  in  place  by  a  little  of  the 
stock.  After  the  gelatine  has  been  added  mould  in 
individuals  or  one  large  mould.  Remove  on  salad 
dish.  Garnish  with  lettuce  or  celery  leaves  and  serve 
with  mayonnaise  dressing. 


SALADS.  199 

MOULDED  CHICKEN  SALAD   (No.  2). 

Garnish  individual  moulds  or  one  large  one. 
After  the  garnish  is  set  with  a  little  of  the  jelly,  then 
add  a  layer  of  jelly  one  inch  thick.  When  that  has 
hardened,  place  the  salad  in  carefully  and  cover  it 
with  a  thin  layer  of  the  jelly  to  hold  it  firm.  When 
that  has  hardened  fill  up  the  mould  with  the  jelly, 
making  three  layers,  with  the  salad  between.  Gar- 
nish with  greens,  lettuce,  watercress  or  celery  leaves. 
Serve  with  mayonnaise. 

MOULDED  CHICKEN  SALAD   (No.  3). 

Mould  in  a  double  mould.  If  one  is  not  at  hand, 
use  any  two  moulds  or  tins  of  the  same  shape,  one  of 
which  is  an  inch  or  so  smaller  than  the  other.  Place 
the  larger  one  on  ice,  decorate  it  and  hold  in  place 
with  a  little  of  the  jelly,  then  pour  enough  of  the  jelly 
to  make  a  layer  the  same  thickness  as  the  width  of 
space  between  the  two  moulds.  When  it  is  set  fill  the 
smaller  mould  with  ice  and  set  inside  of  it  and  fill 
the  space  between  the  two  with  jelly.  When  that  is 
set  remove  with  a  spoon  the  ice  from  the  mould  and 
pour  into  it  a  little  warm  water  (not  hot).  The 
mould  can  then  be  easily  removed.  Fill  up  the  space 
with  the  chicken  salad.  Hold  it  in  place  with  more 
jelly.  Remove  from  the  mould  when  cold.  Garnish 
and  serve  with  mayonnaise. 

MOULDED  CHICKEN  SALAD   (No.  4). 
Mould  in  tomato  jelly  instead  of  the  chicken  jelly. 


200       ROCKY  MOUNTAIN  COOK  BOOK. 

MOULDED  CHICKEN  SALAD  (No.  5). 

Mould  in  wine  jelly,  placing  the  chicken  salad  in 
the  center.  Garnish  and  serve  with  mayonnaise. 

MOULDED  CELERY  AND  WALNUT  SALAD. 

Use  half  the  quantity  of  walnuts  as  of  celery. 
Clean  and  cut  the  celery  in  half-inch  pieces.  Cook 
the  walnuts  for  ten  minutes  in  boiling  salted  water 
with  a  slice  of  onion,  a  clove  and  three  peppercorns. 
Cut  in  small  pieces.  Mix  the  celery  and  walnuts 
with  just  enough  mayonnaise  to  hold  them  together. 
Mould  the  same  as  chicken  salad,  either  chicken, 
tomato  or  wine  jelly. 

MOULDED  SWEETBREADS  AND  CUCUMBER  SALAD. 
(Boston  Cooking  School). 

Simmer  one  pair  of  sweetbreads  twenty  minutes 
in  boiling,  salted,  acidulated  water,  with  a  bit  of  bay 
leaf,  a  slice  of  onion  and  a  blade  of  mace.  Cool  and 
cut  in  dice.  There  should  be  three-fourths  of  a  cup. 
Soak  one-fourth  tablespoonful  of  gelatine  in  a  table- 
spoonful  of  cold  water  and  dissolve  in  two  tablespoon- 
fuls  of  boiling  water.  Add  one  tablespoonful  and  a 
half  of  lemon  juice  and  a  half  cup  of  cream  beaten 
thick.  Add  the  cubes  of  sweetbreads,  one-fourth  of  a 
cup  of  cucumber  cubes  and  season  with  salt  and  pap- 
rica.  Turn  into  moulds,  chill  and  serve  on  lettuce 
leaves  with  French  or  mayonnaise  dressing. 

PINEAPPLE  AND  CUCUMBER  SALAD. 

Juice  of  six  lemons  and  the  juice  of  one  can  of 
pineapple.  Three  tablespoonfuls  of  gelatine  softened 


SALADS.  201 

and  dissolved  in  as  little  water  as  possible.  One 
cucumber  cut  in  fine  cubes.  One-half  cup  of  shredded 
pineapple. 

Add  the  gelatine  to  the  lemon  juice.  Add  the 
pineapple  juice  when  it  begins  to  thicken,  the  cucum- 
ber and  the  shredded  pineapple.  Sweeten  to  taste. 
A  little  green  coloring  may  be  added.  Pour  in  mold. 
Serve  the  next  day. 

MOULDING  SALADS. 

Any  kind  of  salad  can  be  moulded  in  the  jellies 
the  same  as  chicken  salad.  Garnish  with  the  greens 
and  serve  with  mayonnaise,  cooked,  or  sour  cream 
dressings. 

TO  GARNISH  WITH  CURLED  CELERY. 

Cut  the  stalks  of  celery  in  one  or  two-inch  lengths, 
then  cut  each  piece  in  strips  nearly  to  the  center,  be- 
ginning at  each  end,  leaving  enough  whole  to  hold 
together.  Set  in  ice  water  one  hour  before  using. 

TO  UNMOULD  JELLY. 

Place  the  mould  quickly  in  warm  water,  remove, 
put  the  serving  dish  over  the  top  of  the  mould  and 
invert  them  together.  A  very  little  heat  will  melt 
gelatine. 

TOMATO  JELLY. 


1  cup  of  any  kind  of  strong 

soup  stock. 

2  cups  tomatoes. 
1  slice  of  onion. 
1  clove. 

4  peppercorns. 


1  teaspoonful  salt. 
1  teaspoonful  sugar. 

1  teaspoonful  catsup. 

2  tablespoonfuls    granulated 

gelatine. 


202  ROCKY  MOUNTAIN  COOK  BOOK. 

Boil  all  together  for  one-half  hour  or  until  the 
tomatoes  are  soft.  Soften  the  gelatine  in  one-half  cup 
of  cold  water,  then  stir  it  into  the  tomato  when  dis- 
solved, and  mould.  A  very  pretty  effect  is  obtained 
by  moulding  it  in  a  ring  mould.  Have  celery  salad 
in  the  center  mixed  with  mayonnaise  or  a  cooked 
dressing,  and  surround  it  with  lettuce.  Or,  mould 
with  a  salad  moulded  inside,  or  in  small  moulds,  and 
garnish  a  salad  around  with  them. 

Another  nice  way  to  serve  it  is  to  mould  in  the 
shape  of  a  cup  and  fill  with  a  salad,  resting  on  lettuce. 
This  is  done  the  same  as  Moulded  Chicken  Salad 
No.  3  by  placing  one  mould  or  cup  inside  of  another. 

GRAPE  FRUIT  JELLY. 

Put  one-third  cup  of  sugar  and  one-third  cup  of 
water  in  a  sauce  pan.  Boil  three  minutes.  Remove 
and  add  one  and  a  half  tablespoonfuls  of  granulated 
gelatine  that  has  been  soaked  in  two  tablespoonfuls 
of  cold  water.  One-half  cup  of  grapefruit  juice. 

One  tablespoonful  of  lemon  juice,  a  little  salt. 
Pour  in  molds. 

SOME  SALADS  TO  SERVE  IN  WHOLE  TOMATOES  OR 
PEPPERS. 

Equal  parts  of  celery,  nuts  and  apples ;  or  celery 
and  nuts,  celery  alone.  Chicken  salad,  celery  and 
sweetbreads,  equal  parts ;  celery,  mushrooms  and  Eng- 
lish walnuts,  equal  parts.  Grape  fruit  and  nuts, 
equal  parts.  Celery,  cucumbers  and  sweetbreads,  in 
fact,  almost  any  salad  with  the  exception  of  fish  and 
fruit  salad,  are  served  in  tomatoes  or  peppers.  To 
prepare  the  peppers  and  tomatoes,  scoop  out  the  cen- 
ters and  season. 


SALADS.  203 

CELERY  JELLY. 


1  cup  cold  water. 

2  cupa  celery  cut  in  y2-inch 

pieces  and  the  roots 
cut  fine. 


1  teaspoonful  salt. 
3  peppercorns. 


Cook  slowly  until  the  celery  is  very  tender,  keep- 
ing about  a  cup  of  water  in  it  all  the  time.  When 
tender,  mash  through  a  strainer.  To  two  cups  of 
celery,  after  it  is  strained,  add  one  tablespoonful  of 
granulated  gelatine  that  has  been  softened  in  two 
tablespoonfuls  of  cold  water.  Reheat  until  the  gela- 
tine is  dissolved,  then  pour  in  moulds.  Mould  as 
you  would  chicken  or  tomato  jelly. 

TO  PREPARE  WHOLE  TOMATOES  FOR  SALAD. 

Scald  and  skin  them,  select  all  as  near  the  same 
size  as  possible.  Place  on  ice  until  half  an  hour  before 
serving,  then  scoop  out  the  center  (saving  the  pieces 
for  soup  stock,  or  a  sauce).  Sprinkle  with  salt  and 
a  little  pepper,  turn  over  and  drain,  fill  with  mayon- 
naise, or  any  combination  you  care  for. 

TOMATOES  AND  PEPPERS  STUFFED  WITH  CHEESE. 

Remove  the  skin  from  the  tomatoes.  Scoop  out 
the  center  and  fill  with  Roquefort  cheese  which  has 
been  beaten  to  a  smooth  cream  with  a  little  cream. 
Chill.  Slice.  Place  on  rounds  of  toast  that  have 
been  covered  with  Anchovy  paste. 

NEUFCHATEL  SALAD. 

Fill  the  whole  tomatoes  with  balls  made  from 
ISTeufchatel  cheese  and  slices  of  stuffed  olives,  dress 
with  French  dressing  and  serve  on  lettuce  leaves,  or 
surround  the  tomatoes  with  watercress. 


204  ROCKY  MOUNTAIN  COOK  BOOK. 

ITALIAN  SALAD. 

Cook  the  large  macaroni  until  tender  in  boiling 
salted  water,  drain  through  a  colander  and  when  cold 
cut  in  half -inch  pieces,  place  in  a  salad  bowl  (without 
lettuce)  and  cover  over  with  slices  of  hard-boiled  egg ; 
pour  over  all  a  French,  mayonnaise  or  boiled  dressing. 
A  very  good  luncheon  salad. 

CUCUMBER  SALAD  (To  Serve  with  Fish). 

Peel  the  cucumbers,  place  them  in  ice-cold  water 
to  become  crisp.  (Do  not  add  salt,  as  that  wilts 
them).  Wipe  them  dry,  place  on  a  flat  dish  and  slice 
very  thin  without  destroying  the  shape  of  the  cucum- 
ber. Garnish  with  cress  or  lettuce.  Pour  over  it  all 
a  French  dressing. 

CUCUMBER  SALAD. 

Peel  and  place  in  ice  water,  then  cut  the  cucum- 
bers across  in  lengths  of  three  inches,  scoop  out  the 
inside  to  form  a  cup  to  hold  the  following  salad : 
Equal  parts  of  sweetbreads,  cucumbers  and  English 
walnuts  mixed  with  mayonnaise.  Fill  up  the  cup 
with  the  salad,,  set  on  lettuce  leaves,  put  a  teaspoonful 
more  mayonnaise  on  top  of  each  salad  and  place  on  it 
a  radish  cut  to  represent  a  rose. 

CUCUMBER  SALAD  (No.  2). 

Pare  and  chill  a  cucumber,  cut  in  half  lengthwise, 
remove  the  seeds  and  dry.  Fill  with  the  following: 
Chop  fine  the  solid  part  of  a  peeled  tomato,  a  thin 
slice  of  new  onion,  or  a  few  sprigs  of  chives  and  a 
couple  of  stalks  of  tender  celery.  Mix  with  Bear- 
naise  sauce,  French  or  mayonnaise  dressing. 


SALADS.  205 

CUCUMBER  AND  TOMATO  SALAD. 

Place  a  bed  of  crisp  lettuce  in  a  salad  dish,  then 
a  layer  of  sliced  cucumber  and  one  of  tomatoes  sliced. 
Use  a  French  or  mayonnaise  dressing.  A  good  din- 
ner salad. 

CUCUMBER  AND  TOMATO  SALAD  (No.  2). 

Peel  the  tomatoes  by  dipping  in  boiling  water, 
take  out  the  centers,  turn  them  upside  down  to  drain. 
Sprinkle  with  salt  and  fill  with  cucumber  that  has 
been  cut  in  cubes  and  mixed  with  mayonnaise.  Serve 
on  lettuce  leaves. 

ORANGE  SALAD. 

(Very  Nice  to  Serve  with  Game  or  a  Winter  Dinner  Salad). 

Place  a  bed  of  crisp  lettuce  in  a  salad  bowl,  peel 
and  cut  seedless  oranges  in  one-half  inch  slices,  spread 
them  over  the  lettuce,  mix  with  French  dressing. 

GRAPE  FRUIT  SALAD  (To  Serve  with  Game). 

Arrange  on  lettuce  the  same  as  orange  salad.  Peel 
and  remove  the  pulp  from  the  sections,  cut  up  in  inch 
pieces.  Serve  with  French  or  wine  dressing. 

RUSSIAN  SALAD   (No.   i). 

One  cup  each  of  cooked  carrots,  beets,  peas  and 
string  beans,  all  cut  in  cubes.  Arrange  on  a  salad 
dish  in  four  mounds  on  four  nests  of  lettuce.  Mix 
and  cover  the  top  of  each  with  mayonnaise  or  cooked 
dressing.  Garnish  the  top  of  the  carrot  and  beet  salad 
with  capers  and  pickels  cut  in  fancy  shapes,  the  peas 
and  beans,  with  the  yolk  of  a  hard-boiled  egg  or  the 


206  ROCKY  MOUNTAIN  COOK  BOOK. 

coral  from  the  lobster.  Have  a  tuft  of  lettuce  in  the 
center  and  arrange  around  each  mound  shrimps  or 
lobster. 

RUSSIAN  SALAD   (No.  2). 

Fill  the  outside  of  a  mould  with  clear  aspic  jelly 
and  the  center  with  a  number  of  different  vegetables 
mixed  with  mayonnaise.  Cover  the  top  with  jelly. 
Serve  on  a  flat  dish.  Garnish  with  plain  or  shredded 
lettuce.  (See  Moulding  Salads.) 

STRING  BEAN  SALAD. 

Use  the  very  small  beans.  After  being  cooked, 
cut  in  half-inch  pieces.  Serve  on  lettuce  with  French 
or  mayonnaise  dressing.  Garnish  with  the  yolk  of 
hard-boiled  egg  that  has  passed  through  a  potato  ricer. 
String  beans  mixed  with  peas  makes  a  delicious  salad. 

ASPARAGUS  SALAD. 

Use  only  the  tips.  Cook  in  salted  water  until 
tender.  Chill,  serve  with  French  or  mayonnaise 
dressing  on  lettuce,  or  in  little  cups  made  from  the 
new  turnips  that  have  been  cooked  and  scooped  out. 

ASPARAGUS  SALAD,  GARNISHED  WITH  EGGS. 

Place  a  bunch  of  cooked  asparagus  on  a  bed  of 
lettuce,  cover  with  French  dressing;  over  the  center 
sprinkle  the  yolks  of  two  hard-boiled  eggs  that  have 
been  pressed  through  a  potato  ricer;  cut  the  white  of 
the  eggs  in  rings  and  surround  the  outside. 

PEPPER  SALAD. 

Plunge  three  green  sweet  peppers  and  one  red 
one  in  boiling  water,  remove  and  rub  off  the  skin. 


SALADS.  207 

When  cold  cut  the  stem  and  remove  the  seeds ;  slice  in 
rings;  also  slice  tender  small  onions  in  rings;  cover 
all  with  French  dressing  and  serve  on  lettuce.  Slices 
of  tomato  can  be  added  in  place  of  the  red  pepper. 

POTATO  SALAD. 

Two  cups  of  cooked  potato  balls,  or  sliced  potato. 
Sprinkle  over  each  layer  a  grating  of  onion,  a  little 
celery  cut  fine,  pepper  and  salt  and  the  yolk  of  a  hard- 
boiled  egg,  passed  through  a  strainer.  On  the  top 
sprinkle  chopped  parsley,  mix  with  French  or  a 
cooked  dressing.  Serve  on  lettuce  leaves  and  garnish 
around  the  mound  with  beets  cut  in  slices  or  fancy 
shapes. 

LOBSTER  SALAD. 

Cut  the  meat  from  a  fresh  boiled  lobster  in  one- 
inch  pieces.  Marinate  (or  mix  with  a  French  dress- 
ing) one  hour  before  serving.  Keep  in  a  cold  place, 
then  drain  it  and  mix  with  it  a  little  mayonnaise. 
Place  it  on  a  flat  dish  surrounded  by  lettuce  leaves. 
Smooth  it  off,  leaving  it  high  in  the  center.  Cover 
quite  thick  with  mayonnaise.  Stick  in  the  top  the 
heart  of  the  lettuce  and  sprinkle  over  it  the  powdered 
coral  of  the  lobster. 

FISH  SALADS. 

Salmon,  shad  roe  or  any  firm  white  fish  mixed 
with  mayonnaise  and  garnished  with  lettuce  can  be 
served  as  a  salad.  Olives,  pickles  and  capers  are  a 
pleasant  addition  to  these  salads,  or  tartare  sauce 
may  be  used  with  them  in  place  of  mayonnaise. 


208  ROCKY  MOUNTAIN  COOK  BOOK. 

OYSTER  SALAD. 

Cook  the  oysters  in  their  own  liquor  until  they 
are  plump  (about  five  minutes).  Drain  and  chill. 
Mix  with  mayonnaise  or  tartare  sauce.  Serve  on  let- 
tuce, garnish  with  olives,  capers  or  pickles.  Celery 
or  tender  young  cabbage  cut  fine  can  be  served  with 
the  oysters. 

WALDORF  SALAD. 

Peel  two  raw,  tart  apples,  cut  in  dice,  measure 
and  take  the  same  amount  of  celery  cut  in  small 
pieces,  mix  with  the  apples.  Mix  with  mayonnaise 
and  serve  on  nests  of  lettuce  or  in  red  apples  with  the 
center  removed  to  form  cups.  Set  them  on  lettuce 
leaves.  Have  a  layer  of  the  dressing  on  top  with  a 
heart  or  small  leaf  of  the  lettuce  stuck  up  in  the 
center. 

PINEAPPLE  SALAD. 

Use  equal  amount  of  pineapple  cut  in  dice,  cher- 
ries stoned  and  cut  in  halves,  one-half  the  amount  of 
strawberries  cut  in  halves.  Serve  with  a  wine  or 
mayonnaise  dressing.  If  mayonnaise  is  used,  mix  it 
with  one-half  whipped  cream.  Serve  the  salad  in  the 
whole  pineapple  surrounded  by  lettuce  leaves  and  a 
few  sweet  peas.  Cut  off  the  top  of  the  pineapple 
about  one  inch  deep.  Scoop  out  the  inside  and  use 
for  the  salad.  Drain,  chill  and  fill  with  the  salad 
just  before  serving. 

A  FRUIT  SALAD  SERVED  IN  CANTALOUPE. 

Equal  parts  of  the  cantaloupe  (cut  in  dice), 
oranges  and  apples  cut  in  small  pieces,  one-half  the 
amount  of  English  walnuts  cut  in  small  pieces.  Mix 


SALADS.  209 

with  mayonnaise  which  is  one-half  whipped  cream. 
Select  small  cantaloupes  of  uniform  size,  cut  off  the 
top  and  save  to  use  for  a  cover.  A  bow  of  narrow 
ribbon  may  be  drawn  through  the  top  to  form  a 
handle.)  Carefully  remove  the  pulp  from  the  salad, 
drain  and  fill  just  before  serving.  Surround  each  one 
by  lettuce  leaves. 

OTHER  FRUIT  SALADS   (No.   i). 

Equal  parts  of  apple,  celery  and  nuts,  mixed  with 
mayonnaise  or  cooked  dressing,  served  on  lettuce  or 
in  cups  made  from  red  apples,  oranges  or  lemons. 

FRUIT  SALAD  (No.  2). 

Mix  equal  parts  of  bananas,  oranges,  white  grapes 
and  pecan  nuts,  cut  in  small  pieces.  Add  a  little 
lemon  juice  and  mix  with  mayonnaise  which  has  a 
part  of  whipped  cream  with  it.  Serve  on  lettuce  with 
some  of  the  dressing  on  top.  Garnish  with  slices  of 
orange  and  nuts. 

FRUIT  SALAD  (No.  3). 

Remove  the  stone  from  dates,  halve  them  and 
press  into  the  hole  pieces  of  walnuts.  Pour  over  a 
French  or  wine  dressing.  Serve  on  shredded  lettuce. 

GRAPE  SALAD. 

Skin  and  remove  the  seeds  from  malaga  grapes, 
stuff  each  one  with  a  filbert  nut  which  has  been 
blanched  (let  them  stand  in  boiling  hot  water  five 
minutes,  then  remove  the  skin).  Serve  on  a  bed  of 
lettuce,  cover  with  mayonnaise  which  is  a  part  of 
whipped  cream.  Garnish  around  it  with  sections  of 
orange. 


210  ROCKY  MOUNTAIN  COOK  BOOK. 

MANDARIN  SALAD  (Good  Dinner  Salad). 

Equal  parts  of  mandarins  sliced  very  thin  with 
the  skin  on,  white  grapes  seeded  and  halved,  bran- 
died  peaches,  one-half  of  maraschino  cherries  and  figs 
that  are  fresh  and  moist,  cut  in  inch  pieces.  Serve 
with  wine  dressing  in  punch  glasses  or  in  orange  cups. 

FRUIT  COMPOTE  SALAD. 

For  each  service  set  a  slice  of  pineapple  on  let- 
tuce. Place  a  section  of  orange  and  grapefruit  on 
top  and  cover  with  Denver  salad  dressing.  Chopped 
nuts  also  may  be  scattered  over  the  top. 

ALLIGATOR  PEAR  SALAD. 

Peel  and  cut  the  pears  in  halves.  Discard  the 
seeds.  Serve  one-half  to  each  person,  or  remove  the 
pulp  from  the  skin  with  a  teaspoon.  Serve  on  lettuce 
with  wine  salad  dressing  or  oil  dressing  that  has 
orange  juice  and  a  little  lemon  juice.  Two  of  oil, 
one  each  of  orange  and  lemon.  Alligator  pears  con- 
tain a  large  proportion  of  fat  and  do  not  require  the 
oil  dressing. 

NUT  AND  CUCUMBER  SALAD. 

Two  cups  of  cucumber,  pared  and  cubed,  one  cup 
of  Brazil  nuts  blanched  and  cut  in  small  pieces.  Serve 
with  French  or  mayonnaise  dressing  on  lettuce.  Gar- 
nish with  radishes  cut  to  form  roses. 

CUCUMBER  AND  RADISH  SALAD. 

Use  equal  parts  of  cucumber  and  radishes  sliced 
very  thin.  Serve  in  layers  on  lettuce  leaves,  with 
French  dressing. 


SALADS.  211 

CHICKEN  AND  MUSHROOM  SALAD. 

Cut  the  chicken  in  dice  shape,  break  fresh  mush- 
rooms in  small  pieces,  add  a  very  little  hot  water, 
cook  five  minutes.  When  cold  mix  with  the  chicken, 
having  equal  quantities.  Season  with  salt,  mix  with 
mayonnaise.  Serve  on  lettuce  leaves.  Garnish  hy 
placing  a  few  olives  stuffed  with  peppers  over  the  top. 

SALMON  AND  CUCUMBER  SALAD. 

While  the  boiled  salmon  is  hot,  flake  in  small 
pieces,  sprinkle  over  it  a  little  lemon  juice,  onion 
juice,  pepper  and  salt.  Set  on  the  ice;  several  hours 
before  using  mix  lightly  together  with  thin  slices  of 
cucumbers  cut  in  halves.  Cover  with  tartare  sauce. 
Serve  on  lettuce. 

TRUFFLE  SALAD  (A  Good  Dinner  Salad). 

Cut  tender  stalks  of  celery  in  half-inch  pieces, 
put  sliced  truffles  to  soak  in  sherry  wine  for  a  half 
hour.  Have  equal  quantities  of  truffles  and  celery, 
drain  the  truffles  and  mix  with  the  celery.  Sprinkle 
with  a  little  salt.  Mix  with  mayonnaise  dressing. 
Serve  on  lettuce  hearts  and  scatter  a  few  capers  over 

EGG  SALAD. 

Cook  six  eggs  in  water  just  off  the  boil  for  twenty 
minutes,  chill  and  shell  them.  Cut  the  whites  in 
strings  and  put  the  yolks  through  a  potato  ricer.  Ar- 
range on  shredded  lettuce,  making  little  nests  of  the 
whites  and  filling  them  with  the  yolks.  Pour  lightly 
over  them  a  French  dressing.  Serve  with  cheese 
balls  and  toasted  sandwiches  or  toasted  crackers.  This 
salad  can  be  made  by  using  little  nests  of  the  whites 


212  ROCKY  MOUNTAIN  COOK  BOOK. 

and  filling  them  with  balls  of  the  yolks  that  have 
been  mashed  and  mixed  with  French  dressing. 

EGG  SALAD   (No.  2). 

Cut  hard-cooked  eggs  in  halves,  remove  the  yolks, 
mix  them  with  olives,  chopped  fine  and  mayonnaise 
dressing.  Fill  the  whites  with  the  mixture  and 
round  them  on  the  top  to  give  the  appearance  of  a 
whole  yolk.  Serve  in  nests  of  lettuce  or  watercress. 

EGG  SALAD   (No.  3). 

Cut  hard-boiled  eggs  in  slices.  Serve  on  water- 
cress. Sprinkle  over  with  finely  chopped  chives  and 
French  dressing. 

WATER  LILY  SALAD. 

Cut  cold  hard-boiled  eggs  in  quarters  lengthwise ; 
if  the  eggs  are  very  large  cut  in  eighths.  Place  six  of 
these  pieces  in  a  circle,  one  pointed  end  of  each  piece 
meeting  in  the  center,  to  represent  the  lily.  Arrange 
them  on  lettuce  leaves  and  cover  with  French  dressing. 

CHEESE  SALAD. 


3  eggs  cooked  hard. 
1%  cups  of  cream  cheese 
cut  in  small  dice. 


1  cup  chicken  cut  in  dice. 


Rub  the  yolks  through  a  ricer,  mix  with  the  chick- 
en and  cheese.  Serve  with  French  or  cooked  dress- 
ing. Garnish  with  lettuce,  the  whites  of  eggs  cut  in 
shreds  forming  little  nests  around  the  mound  of  salad, 
each  nest  having  two  or  three  olives  in  it,  stuffed  with 
peppers. 


SALADS.  213 

BIRDS'  NEST  SALAD. 

Use  the  soft  cream  cheeses.  Roll  into  balls  the 
size  of  a  bird's  egg,  arrange  in  nests  of  lettuce,  four 
or  five  balls  to  a  nest.  Cover  with  French  dressing 
and  sprinkle  a  few  specks  of  paprica  over  each  egg. 
Or  a  little  green  coloring  paste  can  be  rubbed  in  the 
cheese  to  make  the  little  green  eggs. 

CREAM  CHEESE  SALAD. 

Mix  with  a  soft  cream  cheese,  one  gherkin  and 
three  good-sized  olives  chopped  fine  and  enough  may- 
onnaise dressing  to  shape  in  its  original  shape.  Chill 
thoroughly.  Serve  on  a  bed  of  lettuce  surrounded  by 
nasturtium  blossoms.  Cut  in  slices  for  serving. 

CREAM  CHEESE  AND  BAR-LE-DUC. 

Toast  small  crackers.  Pipe  or  arrange  with  a 
spoon  around  the  edge  a  border  of  cheese  that  has  been 
softened  with  a  little  cream.  Place  a  teaspoonful  of 
the  bar-le-duc  in  the  same.  Serve  with  salad  or  as  a 
course  with  coffee. 

AMERICAN  CREAM  CHEESE  SALAD. 

One  cup  of  the  American  cream  cheese  grated. 
Add  to  it  one  tablespoonful  of  chicken  chopped  fine, 
three  olives,  season  with  salt  and  pepper  and  mix  to- 
gether with  enough  mayonnaise  to  shape  it  in  the 
form  of  a  cream  cheese.  Chill  thoroughly,  serve  on 
lettuce,  surrounded  by  olives  or  nasturtium  blossoms. 
Cut  in  slices  for  serving. 


214  ROCKY  MOUNTAIN  COOK  BOOK. 

COLD  SLAW. 

Shred  a  red  or  white  cabbage  very  fine,  mix  it 
with  a  French  dressing,  using  twice  the  amount  of 
vinegar  used  for  French  dressing,  or  cover  with 
the  following  dressing:  Heat  half  a  cup  of  vinegar 
with  one  teaspoonful  each  of  salt  and  sugar,  one- 
half  teaspoonful  of  mustard,  a  little  pepper  and  pap- 
rica.  White  hot  stir  into  it  a  tablespoonful  of  but- 
ter creamed,  then  pour  over  the  beaten  yolks  of  two 
eggs.  Cook  over  hot  water  until  it  thickens  a  little. 
Mix  the  dressing  with  the  cabbage  while  hot.  Serve 
cold  alone  as  a  salad  or  with  broiled  fish  or  fried 
oysters. 


EGOS.  215 


EGGS. 


Eggs  are  very  valuable  food,  being  highly  nutri- 
tious and  easily  digested.  Almost  any  of  the  fol- 
lowing receipts  can  be  prepared  in  the  chafing  dish 
on  the  table. 

EGGS  COOKED  IN  THE  SHELL  (No.  i). 

To  cook  the  eggs  soft,  place  in  boiling  water.  Set 
on  the  back  of  the  stove  where  it  will  not  boil,  for 
eight  minutes,  at  a  high  altitude,  one  minute  less  for 
sea  level. 

EGGS  COOKED  IN  THE  SHELL  (No.  2). 

Another  way  of  cooking  the  egg  soft  is  to  place  it 
in  cold  water  on  the  stove,  remove  as  soon  as  they 
reach  the  boiling  point.  Cooking  eggs  either  by  No. 
1  or  No.  2,  you  will  find  the  albumen  is  creamy  and 
easily  digested.  Boiling  eggs  makes  the  albumen 
hard  and  horny,  not  easily  digested. 

EGGS  COOKED  IN  THE  SHELL  (No.  3). 

To  cook  an  egg  hard,  place  in  boiling  water,  set 
on  the  back  of  the  stove  from  twenty  minutes  to  a 
half  hour. 

POACHED  EGGS. 

Place  in  a  frying  pan  as  many  muffin  rings  as 
you  have  eggs  to  poach,  drop  an  egg  in  each  ring,  then 
turn  in  enough  boiling  water  to  cover  them.  Add  a 
little  salt,  cook  slowly  on  the  side  of  the  range.  It 
should  take  from  ten  to  fifteen  minutes  to  cook  them. 


216  ROCKY  MOUNTAIN  COOK  BOOK. 

Eemove  carefully,  using  a  pancake  turner,  or  a  wide- 
bladed  knife,  onto  a  round  piece  of  toast ;  remove  the 
rings.  Season  with  a  little  salt,  pepper  and  a  piece 
of  butter.  Serve  on  a  platter.  Garnish  with  water- 
cress or  parsley.  Before  toasting  the  bread  cut  the 
slices  into  rounds  with  a  large  sized  biscuit  cutter. 
To  poach  the  eggs  without  rings  break  carefully  in 
the  boiling  salted  water. 

POACHED  EGGS  (No.  2). 

Add  a  little  salt  to  the  white  of  the  egg,  and  beat 
to  a  stiff  froth,  place  in  a  cup,  and  carefully  drop 
the  yolk  (so  as  not  to  break  it)  into  the  center.  Set 
the  cup  in  a  dish  of  boiling  water,  cover  and  boil  four 
minutes.  At  sea  level  three  minutes  would  be  long 
enough.  Season  with  a  little  butter,  salt  and  pepper. 
Serve  in  the  cup.  A  good  way  to  serve  an  egg  to  an 
invalid. 

POACHED  EGGS  (No.  3). 

Spread  the  toast  with  creamed  chicken,  minced 
ham,  anchovy  or  sardine  paste,  and  place  a  poached 
egg  on  top.  Or,  serve  poached  eggs  with  boiled  ham 
or  bacon. 

FRIED  EGGS. 

Put  a  little  butter  in  a  frying  pan,  when  it  is  hot 
break  in  the  eggs;  cook  slowly.  If  they  are  to  be 
served  hard,  turn  them  and  cook  on  the  other  side. 

SCRAMBLED  EGGS. 

Beat  the  eggs  lightly,  just  enough  to  mix  them. 
To  each  egg  add  two  tablespoonfuls  of  milk,  or  half 
milk  and  half  cream,  a  little  salt  and  pepper.  Put  in 


EGGS.  217 

a  sauce  pan  a  tablespoonful  of  butter;  when  it  bub- 
bles add  the  eggs  and  stir  constantly  until  they  set. 
They  should  be  just  a  little  firm,  but  not  hard.  They 
can  be  mixed  with  chopped  meats,  chives,  tomato  that 
has  been  cooked,  parsley,  or  anything  that  one  has,  to 
give  a  good  flavor. 

SHIRRED  EGGS. 

Individual  baking  dishes  are  generally  used,  al- 
though several  can  be  cooked  in  one  large  dish.  But- 
ter the  dish,  break  into  it  an  egg,  sprinkle  a  little 
salt  on  the  whites,  cover  with  a  tablespoonful  of  thick 
cream,  or  baste  several  times  while  baking  with 
melted  butter.  Set  the  dish  in  a  pan  of  hot  water, 
cook  until  quite  firm  to  the  touch. 

EGGS  COCOTTE. 

Butter  individual  baking  dishes,  and  line  with  a 
paste  of  fine  bread  crumbs  mixed  with  cream,  or 
sprinkle  the  dish  over  with  finely  chopped  ham, 
chicken  or  mushrooms  mixed  to  a  paste,  with  a  little 
cream,  or  sauce,  and  seasoned.  Lining  with  a  thin 
layer,  break  in  the  egg  and  cook  the  same  as  shirred 
eggs.  When  done  cover  the  top  with  a  little  cream, 
tomato,  or  bechamel  sauce,  and  sprinkle  with  chopped 

parsley. 

OMELETS. 

It  is  better  to  make  several  small  omelets  than  one 
large  one.  An  omelet  should  be  served  at  once,  and 
let  the  family  wait  for  the  omelet  rather  than  the 
omelet  for  the  family.  With  a  little  care  one  can 
soon  become  an  expert  at  making  them.  They  should 
cook  slowly,  be  a  delicate  brown  when  done.  Avoid 
burning. 


218  ROCKY  MOUNTAIN  COOK  BOOK. 

OMELET  No.  i. 

Beat  the  yolks  of  two  eggs  until  light  and  foamy, 
add  one-fourth  teaspoonful  of  salt,  a  little  pepper  and 
a  tablespoonful  of  milk  for  every  egg  used.  Beat  the 
whites  stiff,  fold  lightly  into  the  yolks,  melt  a  tea- 
spoonful  of  butter  in  an  omelet  pan  (it  is  best  to  keep 
this  pan  for  omelets  alone).  Let  the  butter  cover  the 
pan;  when  bubbling  turn  in  the  omelet,  cook  slowly 
and  carefully  until  brown  on  the  bottom,  then  set  the 
pan  on  the  upper  grate  in  the  oven  for  a  minute  to 
dry.  When  the  center  is  dry  as  you  cut  into  it,  run 
a  knife  around  the  edge,  then  under  the  half  nearest 
the  handle,  and  fold  over  to  the  right ;  then  invert  the 
omelet  on  a  hot  platter ;  garnish  with  parsley. 

FRENCH  OMELET  No.  2. 

Beat  two  eggs  slightly,  add  one  tablespoonful  of 
milk,  one-fourth  teaspoonful  salt  and  a  little  pepper. 
Melt  a  teaspoonful  of  butter  in  the  omelet  pan ;  when 
bubbling  pour  in  the  egg.  With  a  fork  break  the  egg 
in  several  places,  letting  the  uncooked  egg  run  under 
and  brown.  When  the  egg  is  set,  fold  and  serve  on  a 
hot  platter  the  same  as  for  omelet  No.  1. 

CHEESE  OMELET. 

Make  the  same  as  No.  1  or  2.  Add  one-fourth 
cup  of  grated  cheese  to  the  yolks  of  two  eggs,  and  a 
little  paprica. 

RUM  OMELET. 

Make  the  same  as  omelet  No.  1.  Have  the  omelet 
slightly  underdone;  just  before  sending  to  the  table 
pour  two  tablespoonfuls  of  brandy  around  it,  dip  a 


EGGS.  219 

block  of  sugar  in  the  brandy,  set  it  on  top  of  the  ome- 
let and  touch  a  lighted  match  to  it,  or  light  on  the 
table. 

HERB   OMELET. 

Mix  chopped  parsley,  chives,  chervil  and  tarragon 
with  the  eggs  before  cooking. 

HAM  OMELET. 

Stir  into  omelet  "No.  1  two  tablespoonfuls  of  finely 
chopped  ham.  The  same  amount  of  chicken  can  be 
used,  or  mushrooms. 

PEAS  OMELET. 

Cover  the  omelet  just  before  folding  with  a  layer 
of  creamed  peas. 

TOMATO  OMELET. 

Melt  two  tablespoonfuls  of  butter.  Into  it  cook 
one  tablespoonful  of  finely  chopped  onion  and  a  slice 
of  red  or  green  pepper  chopped  fine.  Add  one  cup  of 
tomatoes.,  and  cook  altogether  until  the  mixture  has 
evaporated.  Add  a  tablespoonful  of  sliced  cooked 
mushrooms.  One-fourth  teaspoonful  of  salt,  a  little 
pepper.  This  is  used  as  a  filling  and  garnish  for  the 
omelet. 

Beat  four  eggs  and  add  four  tablespoonfuls  of 
milk,  a  little  salt  and  pepper.  Put  one  tablespoonful 
of  butter  in  an  omelet  pan  and  cook.  Surround  with 
the  sauce. 

JELLY  OMELET. 

Make  the  same  as  No.  1 ;  omit  the  pepper ;  allow 
a  teaspoonful  of  powdered  sugar  to  each  egg;  when 


220  ROCKY  MOUNTAIN  COOK  BOOK. 

ready  to  fold,  cover  over  with  a  layer  of  jelly  or  mar- 
malade. 

ORANGE  OMELET  (Mrs.  Lincoln). 

The  thinly  grated  rind  of  one  orange  and  three 
tablespoonfuls  of  the  juice,  three  eggs  and  three  table- 
spoonfuls  of  powdered  sugar.  Beat  the  yolks  and 
the  sugar,  rind  and  juice.  Fold  in  the  whites  and 
cook  as  omelet  No.  1.  Turn  out,  sprinkle  thickly 
with  powdered  sugar  and  score  in  diagonal  lines  with 
a  clean,  red-hot  poker.  The  burnt  sugar  gives  the 
omelet  a  delicious  flavor. 

PINEAPPLE  OMELET. 

Make  the  same  as  omelet  No.  1 ;  omit  the  pepper 
and  part  of  the  salt ;  add  to  the  yolks  two  tablespoon- 
fuls of  powdered  sugar,  and  one-half  cup  of  grated 
pineapple.  When  done  sprinkle  with  powdered  sugar 
and  score  the  same  as  for  orange  omelet.  Garnish  if 
you  like  with  slices  of  pineapple.  Orange  and  pine- 
apple omelets  make  delicious  and  quickly  prepared 
desserts. 


Pour  a  cream  tomato  or  mushroom  sauce  around 
omelets. 


A  good  change  is  to  mix  chopped  chives  or  parsley 
with  the  omelet  before  putting  in  the  pan. 

EGGS  COOKED  IN  WHOLE   TOMATOES. 

With  a  pointed  knife  take  out  the  center  of  the 
tomato,  season  with  salt  and  pepper,  drop  into  it  a 
whole  egg,  cover  the  top  of  the  egg  with  a  little  cream 


EGGS.  221 

sauce,  set  in  a  buttered  pan  and  bake  in  the  oven 
until  the  egg  is  firm;  remove  to  a  platter,  garnish 
around  them  with  a  cream  sauce.  The  sauce  can  be 
omitted  entirely,  covering  the  top  of  the  egg  with  a 
piece  of  butter. 

EGGS  IN  GREEN  PEPPERS. 

Parboil  the  peppers  in  boiling  water  for  five  min- 
utes; when  cool  cut  about  an  inch  from  the  pointed 
end,  take  out  the  seeds,  and  cut  off  the  stem ;  sprinkle 
the  inside  with  salt  and  pepper,  and  break  an  egg 
into  each ;  put  a  little  piece  of  butter  on  top  and  place 
in  an  agate  plate;  bake  in  the  oven  twenty  minutes, 
or  until  the  egg  is  firm.  Serve  on  a  slice  of  toast,  sur- 
rounded with  white  or  tomato  sauce. 

EGGS  EN  COQUILLE   (Mrs.  Lincoln). 

Cut  slices  of  stale  bread  in  large  rounds ;  with  a 
smaller  cutter,  cut  half  way  through  and  scoop  out 
the  center,  leaving  a  cavity  large  enough  to  hold  an 
egg;  dip  the  bread  shells  in  egg  beaten  with  a  little 
milk,  and  saute  or  fry  in  deep  fat  a  delicate  brown. 
Place  them  on  a  platter,  cover  with  hot  cream  sauce, 
or  poultry  gravy.  Serve  a  poached  egg  in  each  shell. 
The  shells  may  be  covered  with  melted  butter  and 
browned  in  the  oven. 

POACHED  EGGS  A  LA  HOLLANDAISE. 

Split  and  toast  some  round  muffins;  put  on  each 
a  round,  thin  slice  of  broiled  ham,  and  on  the  ham  a 
poached  egg.  Pour  over  the  top  of  each  some  Hol- 
landaise  sauce. 


222  ROCKY  MOUNTAIN  COOK  BOOK. 

POACHED  EGGS  WITH  CELERY  SAUCE. 

Place  a  poached  egg  on  a  round  slice  of  toast  and 
surround  it  with  celery  sauce.  Take  one  cup  of  cel- 
ery cut  in  half-inch  pieces  and  cook  in  boiling  salted 
water  till  tender.  Make  a  white  sauce  by  using  two 
tablespoonfuls  of  flour  and  butter,  one-half  cup  of 
cream  and  the  same  amount  of  the  water  the  celery 
was  cooked  in  (letting  the  water  cook  down  to  that 
amount),  one-fourth  teaspoonful  salt,  a  little  pepper. 
After  the  sauce  has  cooked  over  hot  water  ten  min- 
utes, add  the  cooked  celery,  reheat  and  serve. 

EGG  BALLS  TO  SERVE  IN  SOUP. 

Mash  the  cooked  yolks  of  four  hard-boiled  eggs 
through  a  sieve,  season  with  a  little  salt  and  pepper, 
one-half  teaspoonful  of  melted  butter  and  enough  raw 
yolk  of  an  egg  to  make  the  mixture  the  right  consis- 
tency to  mould  in  little  balls.  Then  poach  them  in 
hot  water,  or  dip  in  white  of  egg  and  flour  and  saute 
in  butter.  It  takes  about  three  minutes  to  cook  them. 

EGG  TIMBALES  (Miss  Barrows). 

Beat  four  eggs  slightly,  add  one  cup  of  milk, 
chicken  or  veal  stock,  season  with  salt  and  pepper.,, 
and  if  desired  onion  juice  and  chopped  parsley.  Turn 
into  buttered  small  moulds,  and  steam  or  bake  in  a 
pan  of  hot  water  till  firm  in  the  center.  Turn  out 
and  serve  hot  with  a  cream  or  tomato  sauce,  or  garnish 
with  sliced  cucumbers  or  olives. 

CURRIED  EGGS. 

Cook  six  eggs  in  hot  water  twenty  minutes.  Re- 
move the  shells  and  with  a  sharp,  thin  knife  cut  in 


EGGS.  223 

slices.  Saute  one  tablespoonful  of  finely  chopped 
onion  to  two  tablespoonfuls  of  butter,  till  a  delicate 
brown,  add  two  tablespoonfuls  of  flour  mixed  with 
one-half  tablespoonful  of  curry  powder,  stir  until 
smooth,  then  add  slowly  one  cup  of  white  stock,  cream 
or  milk.  Season  with  salt  and  pepper,  cook  till  the 
onion  is  soft,  then  add  the  eggs  when  they  are  heated 
through.  Serve  on  toast,  or  cover  hot  toast  with  slices 
of  hard-boiled  egg,  and  cover  with  the  sauce. 

CURRIED  EGGS  (No.  2). 

Boil  rice  so  every  kernel  is  separate  (see  boiling 
rice),  make  little  nests  of  it  and  place  in  each  nest 
one  hard-boiled  egg  that  has  first  been  dipped  in  the 
sauce,  then  pour  a  tablespoonful  more  of  the  sauce 
over  the  egg. 

STUFFED  EGGS  (No.  i). 

Cut  hard  cooked  eggs  in  two  lengthwise^  Re- 
move the  yolks  and  mash  fine.  Mix  with  them  any 
finely  chopped  meat ;  ham  or  chicken  are  the_  best. 
If  convenient  a  few  mushrooms  or  truffles  chopped 
fine,  a  little  cream  or  any  kind  of  sauce,  a  gherkin  or 
a  few  capers  if  cared  for.  Season  with  salt  and  pep- 
per, fill  fhe  whites  with  the  mixture,  smooth  them 
over  the  top  and  rub  a  little  raw  egg  over  them,  press 
the  two  halves  together.  Make  a  mound  of  the  re- 
maining yolks,  place  it  in  the  center  of  the  platter 
and  the  eggs  around  it,  and  pour  around  the  eggs  a 
cream  sauce. 

STUFFED  EGGS  (No.  2). 

Prepare  and  stuff  the  eggs  (as  stuffed  eggs  "No. 
1).     Roll  them  in  fine  crumbs,  then  in  egg,  and  in 
8 


224  ROCKY  MOUNTAIN  COOK  BOOK. 

crumbs  again.    Fry  in  deep  fat  a  rich  brown.     Serve 
surrounded  by  a  white  or  tomato  sauce. 

EGGS  WITH  CHEESE. 

Cut  cold,  hard-boiled  eggs  into  slices.  Butter  a 
baking  dish,  cover  the  bottom  with  a  layer  of  the  egg, 
then  a  layer  of  grated  cheese  sprinkled  over  with 
paprica  and  a  covering  of  cream  sauce,  and  so  on 
until  the  dish  is  full,  having  the  cheese  on  top.  Cook 
in  a  hot  oven  till  the  cheese  is  brown.  This  can  be 
baked  in  individual  dishes  and  makes  a  very  good 
luncheon  dish. 

JAPANESE  EGGS. 

Boil  as  many  eggs  as  you  wish  to  use  until  hard, 
drop  in  cold  water,  remove  the  shell ;  boil  one  cup  of 
rice,  when  full  and  flaky  drain  and  heap  on  a  platter, 
cut  the  eggs  in  halves  and  press  down  in  the  rice; 
pour  over  all  a  cream  or  tomato  sauce. 

EGGS  AND  ASPARAGUS. 

Hounds  of  hot  toast  covered  with  tips  of  aspara- 
gus. On  these  place  a  poached  egg.  Pour  over  the 
whole  a  cheese  sauce. 


SANDWICHES.  225 


SANDWICHES. 

Sandwiches,  like  salads,  can  be  made  in  great 
varieties,  only  care  and  thought  must  be  taken  in 
selecting  the  combinations. 

Sandwiches  can  be  made  from  white,  brown,  gra- 
ham bread,  fresh  rolls,  crackers,  etc.,  and  may  be  cut 
in  any  shape,  with  or  without  the  crust.  To  many 
the  most  appetizing  part  of  the  bread  is  sacrificed 
when  the  crust  is  removed. 

Some  of  the  shapes  may  be  cut  in  squares,  rounds 
(with  a  biscuit  cutter),  triangles,  hearts  or  rolled. 
To  keep  sandwiches  moist  cover  with  a  damp  napkin. 
The  butter  for  sandwiches  can  be  either  salted  or  un- 
salted,  and  should  be  creamed  before  spreading,  as  it 
then  will  spread  evenly  without  breaking  the  bread. 
Seasoning  of  chopped  mint  leaves  or  parsley,  spinach 
juice  that  has  been  crushed  and  pressed  through  a 
cloth,  a  little  tarragon  vinegar,  onion  juice  if  cared 
for,  capers,  pickles,  nasturtiums,  or  olives  finely 
chopped  can  be  added  to  the  butter. 

Cut  the  bread  in  very  thin  slices,  trimming  off 
the  crust  before  slicing,  the  crust  and  the  trimmings 
can  be  dried  for  crumbs.  Have  the  slices  fit  evenly 
one  upon  the  other.  Bread  for  sandwiches  should  be 
fine  grained  and  a  day  old.  Rolls  used  for  sand- 
wiches should  be  fresh  and  small. 


226  ROCKY  MOUNTAIN  COOK  BOOK. 

LETTUCE  SANDWICHES. 

Lay  a  crisp,  dry  leaf  of  lettuce  between  thin  slices 
of  buttered  bread,  sprinkle  with  salt.  Mayonnaise 
can  be  used  in  place  of  the  butter. 

WATERCRESS  SANDWICHES. 

Wash  and  dry  the  watercress,  crush  the  leaves  a 
little  and  prepare  the  same  as  lettuce  sandwiches. 

SPANISH  SANDWICHES. 

Spread  buttered  graham  bread  with  mixed  mus- 
tard, a  layer  of  cottage  cheese,  then  with  a  layer  of 
chopped  olives  or  pickles  mixed  with  mayonnaise. 

MEAT  SANDWICHES. 

Spread  the  bread  with  butter  or  mayonnaise,  or 
mix  the  meat  with  mayonnaise.  A  crisp  lettuce  leaf 
or  watercress  can  always  be  used  with  the  meat ;  chop 
chicken  and  celery  together,  mix  with  mayonnaise  or 
fresh  dressing.  Thinly  sliced  meat  of  any  kind,  sea- 
soned with  salt  and  pepper,  and  mustard  if  ham  is 
used ;  spread  over  with  mayonnaise  or  French  dress- 
ing, if  liked.  Meats  chopped  or  pounded  to  a  paste, 
mixed  with  hard-boiled  eggs,  mashed,  a  little  cream, 
season  with  salt  and  pepper,  and  if  you  like,  a  little 
onion  juice. 

Chopped  ham  mixed  with  mustard,  a  little  cream 
or  mayonnaise,  and  a  little  chopped  pickles  or  olives. 

Chicken  livers  cooked  till  tender,  with  a  thin 
slice  of  onion,  a  few  peppercorns  and  salt,  chopped 
very  fine,  mixed  with  cream  or  mayonnaise. 


SANDWICHES.  227 

Game  can  be  prepared  the  same  as  meat.  A  few 
chopped  olives  or  pickles  mixed  with  it  is  an 
improvement. 

AUTOMOBILE  SANDWICHES. 

Cut  the  bread  in  thin  slices,  leaving  on  the  crust, 
spread  with  butter  and  cover  with  thin  slices  of  corn 
beef;  cover  the  meat  with  a  thin  layer  of  chopped 
green  sweet  peppers  and  a  little  finely  chopped  onion 
and  mayonnaise  dressing ;  cover  with  a  slice  of  bread. 

GREEN  PEPPER  SANDWICHES. 

Can  be  made  by  chopping  sweet  peppers  and 
onion  very  fine,  mixing  with  a  little  mayonnaise  and 
placing  between  thin  slices  of  bread. 

EGG  SANDWICHES. 

Spread  buttered  bread  with  a  little  chopped  pars- 
ley, watercress  or  olives,  and  cover  with  thin  slices 
of  hard-boiled  egg.  Chop  the  eggs  fine,  mix  with 
mayonnaise,  lay  the  egg  between  crisp  lettuce  leaves. 
Sliced  boiled  eggs  can  be  covered  with  mayonnaise 
and  laid  between  lettuce  leaves. 

FISH   SANDWICHES. 

Anchovies  or  sardines  can  be  freed  from  the  bone, 
pounded  to  a  paste  and  moistened  with  a  little  lemon 
juice,  or  mixed  with  finely  chopped  pickles,  olives  or 
capers,  served  between  thin  slices  of  toasted  bread 
or  crackers,  or  the  plain  buttered  bread  or  crackers. 
These  sandwiches  are  sometimes  served  for  the  first 
course  at  a  dinner,  surrounded  by  lettuce  or  water- 
cress, as  an  accompaniment  to  oysters  or  alone. 


228  ROCKY  MOUNTAIN  COOK  BOOK. 

Shad  Roe,  made  very  fine,  seasoned  with  salt, 
pepper  and  a  little  lemon  juice  and  spread  between 
lettuce  leaves  if  you  like.  With  bread  or  crackers 
any  fresh  boiled  fish  can  be  used  in  the  same  way. 

NUT  SANDWICHES. 

Peanuts,  walnuts,  pecans,  almonds  and  almost  any 
kind  of  nut  can  be  used  for  sandwiches.  Chop  them 
fine,  mix  with  cream,  mayonnaise  or  French  dressing, 
or  with  cream  or  RTeufchatel  cheese.  Nut  sandwiches 
are  very  nice  made  of  graham  or  brown  bread,  as 
well  as  white  bread. 

CHEESE  SANDWICHES. 

Cut  American  or  Swiss  cheese  in  thin  slices,  cover 
with  a  thin  coating  of  French  mustard  and  put  be- 
tween buttered  graham  or  rye  bread.  Any  kind  of 
grated  cheese  can  be  mixed  with  salt,  paprica,  a  little 
cream  or  butter  and  spread  between  slices  of  brown, 
graham  or  white  bread  or  crackers.  Neufchatel 
cheese  rubbed  to  a  paste  with  cream  and  put  be- 
tween thin  slices  of  brown  bread. 

Grated  cheese  and  anchovies  mixed  with  salt,  pap- 
rica and  a  little  vinegar. 

HOT  CHEESE  SANDWICHES. 

Cut  slices  of  bread  two  inches  square.  Cut  from 
the  square  a  small  square  of  bread,  leaving  the  box  a 
half  inch  thick  all  around,  fill  the  space  with  a  piece 
of  American  cheese,  sprinkle  it  over  with  a  little  salt 
and  paprica,  cover  the  top  with  a  thin  slice  of  the 


SANDWICHES.  229 

bread,  thus  forming  a  box,  brush  over  with  melted 
butter  or  beaten  white  of  an  egg,  brown  in  a  hot  oven. 
These  are  delicious.  Serve  very  hot  on  hot  plates. 

CLUB  HOUSE  SANDWICHES. 

Use  four  pieces  of  toasted  bread  spread  with  may- 
onnaise dressing.  Cover  two  of  these  with  lettuce 
leaves,  lay  thin  slices  of  cold  chicken  upon  the  lettuce, 
over  this  thin  slices  of  cold  bacon  or  minced  ham, 
then  more  lettuce,  cover  with  the  other  slices  of  toast 
that  have  been  spread  with  mayonnaise.  Garnish 
with  lettuce  leaves  and  mayonnaise. 

HOT  HAM  OR  CHICKEN  SANDWICHES. 

Spread  buttered  bread  with  chopped  ham  or 
chicken.  If  ham  is  used,  mix  it  with  a  little  mustard 
and  moisten  with  a  little  cream  if  necessary.  Mix 
chopped  chicken  with  pepper,  salt  and  a  little  cream 
or  chicken  gravy.  Dip  each  sandwich  into  a  slightly 
beaten  egg  that  has  been  diluted  with  two  tablespoon- 
fuls  of  milk.  Saute  in  butter,  browning  both  sides. 
This  can  be  browned  in  the  chafing  dish  or  on  the 
stove.  Serve  with  pickles  or  olives. 

SWEET  SANDWICHES. 

Spread  thin  slices  of  buttered  bread  with  any 
kind  of  jam,  jelly,  preserves,  candied  fruits;  the 
bread  can  be  cut  in  fancy  shapes  or  the  sandwiches 
rolled.  For  rolling  very  fresh  bread  should  be  used, 
and  the  sandwiches  should  be  fastened  together  with 
wooden  toothpicks  for  an  hour  before  serving,  keep- 
ing them  moist  by  covering  with  a  napkin  wrung  out 
in  cold  water.  Spread  thin  slices  of  bread  with 


230  ROCKY  MOUNTAIN  COOK  BOOK. 

orange  marmalade  or  preserved  ginger  cut  in  thin 
slices. 

GINGERBREAD  SANDWICHES. 

Bake  gingerbread  in  thin  sheets,  when  cold  cut  it 
open  and  into  shapes  for  sandwiches.  Spread  with 
cream  cheese  and  thin  slices  of  preserved  ginger,  or 
the  ginger  can  be  chopped  fine.  These  are  nice  for  a 
picnic. 


CANAPES.  231 


CANAPES. 


Canapes  are  served  hot  and  are  thin  slices  of 
bread,  sauted  in  butter  or  browned  in  the  oven.  They 
are  cut  in  circles  or  strips.  Sometimes  they  are  used 
as  the  first  course  at  a  luncheon  and  sometimes  as  a 
dessert. 

ANCHOVY  OR  SARDINE  CANAPES. 

Spread  strips  or  rounds  of  sauted  bread  with  an- 
chovy or  sardine  paste  that  'has  been  mixed  with  a 
little  lemon  juice.  Arrange  on  top  rosettes  of  hard- 
boiled  eggs  chopped  fine,  the  white  and  yolks  ar- 
ranged separately  or  in  alternate  lines. 

HAM  CANAPES. 

Cut  thin  slices  of  bread  in  rounds  with  a  large 
biscuit  cutter.  Saute  in  butter  or  brown  in  the  oven. 
Chop  boiled  ham  very  fine,  mix  with  mustard  and  a 
little  cream  spread  on  the  bread,  cover  the  top  with 
grated  cheese  with  a  sprinkling  of  paprica,  put  in  a 
hot  oven  for  a  few  minutes  for  the  cheese  to  melt. 

CHEESE  CANAPES. 

Cover  pieces  of  sauted  bread  with  grated  parme- 
san  cheese,  sprinkle  with  salt  and  paprica,  brown  in 
the  oven.  Serve  at  once. 

CHICKEN  CANAPES. 

Chop  chicken  and  celery  very  fine,  half  and  half, 
season  highly,  mix  with  gravy,  stock  or  cream  spread 


232  ROCKY  MOUNTAIN  COOK  BOOK. 

on  sauted  bread  and  serve  with  thin  slices  of  hard- 
boiled  egg  in  rows  down  the  center. 

PRUNE  OR  FIG  CANAPES. 

Soak  the  fruit  in  cold  water  for  ten  minutes,  cook 
in  a  little  hot  water  till  tender,  cut  the  figs  in  quar- 
ters, remove  the  stones  from  the  prunes.  Stew  the 
fruit  with  sugar  and  a  little  water,  using  one  table- 
spoonful  of  sugar  and  a  half  cup  of  water  to  a  cup 
of  the  fruit.  When  the  sugar  and  water  is  mostly 
cooked  in  the  fruit,  add  two  tablespoonfuls  of  sherry 
wine,  cook  for  two  or  three  minutes  and  place  on 
sauted  squares  or  rounds  of  bread,  cover  the  top  with 
whipped  cream.  These  make  a  very  nice  dessert  and 
can  be  cooked  on  the  chafing  dish. 

FRUIT  CANAPE'S. 

All  kinds  of  preserved  fruit  can  be  used,  the  fruit 
being  heated  and  a  little  wine  added  if  cared  for, 
placed  on  the  sauted  bread,  covered  with  whipped 
cream.  Peaches  and  pineapple  are  particularly  good 
served  in  this  way.  A  little  brandy  can  be  added  to 
the  peaches. 

ALEXANDRA  CANAPES. 

Butter  small  rounds  of  toasted  bread,  cover  each 
piece  with  anchovies.  Scatter  over  them  hard-boiled 
eggs,  olives  and  capers  chopped  together  very  finely. 

APRICOT  CANAPE'S. 

Cut  thin  slices  of  bread  into  rounds.  Saute  a 
delicate  brown  in  hot  butter,  cover  with  apricot  mar- 
malade and  dot  with  whipped  cream. 


CANAPES.  233 

ANCHOVY-AND-EGG  CANAPES. 

Cut  bread  in  slices  one-fourth  inch  thick  and  cut 
into  diamond  or  round  shapes.  Spread  with  butter 
and  brown  in  oven.  When  cold  have  ready  some  fresh 
butter  beaten  to  a  cream.  Into  this  beat  Anchovy 
paste  to  tint  and  flavor  as  desired.  Spread  the  bread 
lightly  with  the  butter.  Set  a  slice  of  hard  cooked 
egg  in  the  center.  Pipe  a  narrow  thread  of  butter 
around  the  edge  and  fill  the  space  between  the  egg 
and  the  edge  with  very  finely  chopped  pickled  beets. 
Serve  cold  as  an  appetizer  at  luncheon  or  dinner. 


234  ROCKY  MOUNTAIN  COOK  BOOK. 


PASTRY. 


The  pie,  although  greatly  abused,  has  more 
friends  than  any  other  dessert.  In  New  England, 
not  many  years  ago,  it  was  the  custom  to  make  up 
enough  mince  pies  a  week  before  Thanksgiving  to 
last  a  good  part  of  the  winter.  In  many  homes  the 
custom  is  still  carried  out.  It  was  no  unusual  sight 
to  see  forty  or  fifty  pies  all  ready  for  the  brick  oven. 
The  beauty  of  a  pie  is  to  have  the  pastry  light  and 
flaky  and  well  browned. 

A  well  made  plain  pastry  is  good  enough  for  most 
any  pie.  But  the  puff  paste  greatly  improves  a  mince 
pie,  especially  for  special  occasions,  like  Thanksgiv- 
ing or  Christmas.  The  puff  paste  is  used  mostly  for 
pate  shells,  tarts,  cheese  straws,  etc. 

PLAIN  PASTRY  (Enough  for  One  good-sized  Pie). 


y8  teaspoonful  of  salt. 
Ice  water. 


iy2  cups  of  flour. 

y2  cup  of  lard. 

2  tablespoonfuls  of  butter. 

Sift  the  flour  and  salt  together,  cut  in  the  lard 
with  a  knife  or  rub  in  with  the  tip  of  the  fingers,  then 
cut  in  just  enough  ice  water  to  hold  it  together.  In 
putting  in  the  water  add  only  a  few  drops  at  a  time, 
so  as  not  to  get  too  much.  The  pastry  should  be  dry. 
Flour  the  board  well,  and  roll  out  the  pastry  lightly, 
patting  it  with  the  rolling  pin  to  get  in  shape  to  roll. 
Cover  it  over  with  one  tablespoonful  of  butter  cut  in 
little  bits ;  sprinkle  a  little  flour  over  the  butter.  (The 
pastry  should  be  rolled  in  an  even  square).  Fold  over 
the  two  sides  to  nearly  meet  in  the  center,  then  fold 


PASTRY.  235 

the  ends  over  to  the  center,  and  the  ends  over  again 
on  over  the  other,  making  a  square  piece  of  pastry; 
pat  and  roll  out  again,  place  the  other  tablespoonful 
of  butter  and  roll  and  fold  in  the  same  way ;  roll  and 
fold  once  more,  making  three  times  in  all.  The  pas- 
try is  then  ready  for  use.  AH  pastry  is  better  to 
remain  on  the  ice  some  time  before  using.  It  can  be 
kept  a  week  or  more  in  this  way. 

PUFF  PASTE  (Mrs.  Lincoln). 

Four  cups  of  flour  (or  one  pound),  two  cups  of 
butter  (or  one  pound),  one-fourth  teaspoonful  of  salt, 
ice  water.  This  amount  makes  about  twelve  pate 
shells. 

Put  the  butter  in  a  bowl  of  ice  water,  work  it  with 
the  hands  or  wooden  spoon  until  it  becomes  smooth 
and  waxy.  This  is  to  wash  out  the  salt  and  make  it 
lighter.  Then  knead  it  in  a  napkin  to  get  out  all  the 
water,  pat  it  in  half  a  dozen  flat  thin  strips,  lay  it  flat 
on  a  napkin  in  a  pan;  place  this  pan  between  two 
pans  that  are  filled  with  cracked  ice.  This  is  done  to 
thoroughly  chill  the  butter.  Sift  the  flour  and  salt 
together,  mix  it  to  a  stiff  dough  with  ice  water,  using 
a  knife  and  only  a  few  drops  of  water  at  a  time. 
Then  Lnead  it  on  the  board  until  it  is  smooth,  place 
on  the  ice  for  thirty  minutes.  Then  flour  the  board 
well  and  toss  the  ball  of  dough  on  it,  using  a  knife; 
then  roll  out  in  a  long  sheet.  Take  one  piece  of  the 
butter  from  the  ice,  roll  it  in  a  little  flour,  cut  in  thin 
strips  and  place  on  the  pastry ;  fold  over  the  sides  of 
the  pastry,  letting  the  edges  just  meat  in  the  center. 
Then  fold  the  ends  over  to  the  center  and  double  it 
over  again ;  pound  gently  in  a  flat  cake  and  roll  out 
again.  Roll  each  piece  of  butter  in  the  same  way. 


236  ROCKY  MOUNTAIN  COOK  BOOK. 

After  the  butter  is  all  in,  roll  and  fold  once  more,  or 
as  many  more  times  as  you  care  to  do  it.  Should 
the  paste  become  soft  and  sticky,  put  it  on  the  ice  for 
a  while,  then  flour  the  board  well  and  roll  out.  The 
paste  should  be  folded  and  rolled  till  no  streaks  of 
butter  remain.  Then  place  it  on  the  ice  to  chill,  or 
cut  out  in  the  shapes  to  be  used,  place  in  the  pans  and 
chill  on  the  ice  for  thirty  minutes  before  baking. 

TO  BAKE  PUFF  PASTE. 

The  dough  should  be  ice  cold  before  putting  in 
the  oven.  The  oven  should  be  hot,  the  greater  heat 
at  the  bottom  so  the  paste  may  rise  before  browning. 
It  is  well  to  place  an  asbestos  mat  or  paper  on  the 
grate  above  them  so  they  will  not  brown  too  soon.  A 
brown  crust  over  the  top  will  hold  them  down  and 
prevent  them  .being  as  light.  Pate  cases  should  bake 
about  twenty-five  minutes,  and  tarts  fifteen  minutes. 

TO  MAKE  PATE  SHELLS  FROM  PUFF  PASTE. 

Roll  the  paste  to  a  quarter  of  an  inch  thickness. 
Cut  into  rounds  with  a  fluted  or  plain  cutter.  Use 
the  circles  or  rounds  for  one  pate  shell ;  cut  a  hole  in 
the  center  of  two  with  a  small  cutter.  Moisten  the 
edge  of  each  circle  with  a  very  little  water,  as  too 
much  water  will  hold  the  edges  down  and  make  them 
heavy.  Place  the  two  rings  writh  the  holes  cut  in 
them  on  top  of  the  whole  round,  pressing  the  edges 
lightly  together.  Glaze  them  on  the  top  with  an  egg 
if  you  like;  the  egg  must  not  go  over  on  the  edges. 
Use  the  small  pieces  that  are  cut  from  the  rounds  for 
covers  after  the  cases  are  filled.  Bake  them  in  a  sep- 
arate pan,  as  they  do  not  require  as  long  a  baking. 


PASTRY.  237 

Tarts  are  made  with  the  two  layers,  cutting 
one  in  a  circle  and  placing  it  on  the  round  the  same 
as  for  a  pate.  Fill  with  jelly,  jam,  preserves  or 
lemon  cream,  the  same  as  for  lemon  pie,  first  cooking 
the  lemon  cream  in  a  double  boiler.  When  cool  fill 
the  tart  shells.  Serve  cold. 

VOL-AU-VENT. 

Can  be  cut  in  any  shape  required,  a  large  round 
being  most  often  used.  Roll  out  the  puff  paste  one^ 
half  inch  thick ;  turn  a  pie  plate  upside  down  on  the 
paste,  press  it  down  to  make  a  marking,  and  cut  out 
with  a  sharp  knife.  Put  two  or  three  rims  around 
the  edge  as  you  would  a  pie,  only  thicker ;  place  in  a 
large  pan  on  a  paper;  bake  in  a  hot  oven  forty-five 
minutes.  Fill  with  any  kind  of  cream,  meats,  mush- 
rooms or  oysters,  or  serve  as  a  dessert,  filled  with 
stewed  fruits  covered  with  whipped  cream. 

PUFF  PASTE  STRIPS. 

Roll  out  the  paste  one-fourth  an  inch  thick,  cut 
in  strips  with  a  pastry  wheel  one  inch  wide  and  four 
inches  long;  bake  in  a  hot  oven  for  fifteen  minutes. 
On  a  papered  pan  spread  a  strip  with  apricot  or 
raspberry  jam,  cover  with  a  strip,  place  a  meringue 
over  the  top,  brown  in  the  oven  and  serve  as  a  dessert. 
Cut  puff  paste  in  a  three-inch  square,  bring  the  four 
comers  to  the  center,  moisten  them  a  little  to  keep 
in  place.  Bake  for  twenty  minutes  and  put  a  little 
jam  or  jelly  in  each  corner,  with  a  little  whipped 
cream  on  the  jelly. 


238  ROCKY  MOUNTAIN  COOK  BOOK. 

TO  GLAZE  PASTRY. 

Beat  an  egg  slightly,  then  mix  with  it  a  table- 
spoonful  of  water.  Brush  over  the  pastry  with  a 
brush  very  lightly,  and  dust  with  a  very  little  pow- 
dered sugar.  This  gives  a  brown  and  glossy  look. 

CHEESE  STRAWS. 

Roll  puff  paste  thin,  sprinkle  with  grated  cheese 
and  a  little  paprica.  Fold  and  roll  out,  sprinkle  and 
?fold  twice  more;  roll  the  last  time  one-half  inch 
thick,  cut  into  straws,  place  in  the  pans,  put  on  the 
ice  for  half  an  hour;  bake  in  a  hot  oven  for  ten  or 
fifteen  minutes. 

APPLE  PIE. 

Cut  sour  apples  in  quarters,  peel  and  core,  and 
slice.  Place  them  evenly  in  the  plate,  piling  a  little 
in  the  center.  Cover  with  half  a  cup  of  sugar;  sea- 
son with  one-half  teaspoonful  cinnamon  or  grated 
nutmeg,  and  a  teaspoonful  of  butter.  In  the  spring 
of  the  year  when  the  apples  have  lost  their  flavor, 
season  with  lemon  juice  and  a  little  of  the  grated 
rind.  Cut  slits  in  the  upper  crust  for  the  steam  to 
escape,  dampen  the  edges  of  both  upper  and  under 
crust,  press  them  together.  Place  around  edge  a 
half  inch  strip  of  the  pastry;  moisten  it  before  put- 
ting on  so  it  will  cling  to  the  crust.  Bake  about 
thirty  minutes  in  a  hot  oven,  try  the  apples  to  see  if 
done,  with  a  straw  or  fork. 

SQUASH  PIE. 

1  cup  dry  sifted  squash.        j     y4  teaspoonful  salt. 

\%  cups  scalded  milk.  14  teaspoonful  cinnamon. 

1/2  cup  sugar.  |    2  eggs. 


PASTRY.  239 


Mix  in  the  order  given.  Line  a  plate  with  pastry, 
put  on  a  rim.  Bake  until  the  center  is  firm. 

PUMPKIN   PIE. 

Make  the  same  as  squash,  only  season  with  one- 
fourth  teaspoonful  each  of  ginger  and  cinnamon. 

CUSTARD  PIE. 

Beat  three  eggs  slightly,  then  beat  in  six  table- 
spoonfuls  of  sugar,  one-fourth  teaspoonful  of  salt, 
nutmeg  or  cinnamon.  Pour  into  this  mixture  two 
cups  of  scalded  milk.  Line  a  deep  plate  with  pastry, 
put  a  rim  around  and  bake  slowly.  Watch  carefully, 
when  it  puffs  up  take  out  at  once. 

RHUBARB  PIE. 

If  the  rhubarb  is  very  young  and  tender  do  not 
peel  it.  If  the  skin  has  become  tough,  peel  and  cut  in 
half-inch  pieces.  Line  a  plate  with  the  crust,  fill  with 
the  rhubarb,  sprinkle  with  one  cup  of  sugar,  and  a 
teaspoonful  of  butter ;  if  liked,  flavor  with  cinnamon 
or  nutmeg,  cover  with  a  crust  and  put  a  rim  around 
it.  Bake  in  a  quick  oven  for  about  thirty  minutes. 

BERRY  PIES. 

Pick  over  and  wash  the  berries,  line  a  plate  with 
pastry,  fill  with  the  berries,  sprinkle  with  half  cup  of 
sugar,  or  more  if  the  berries  are  very  acid ;  cover  with 
a  crust;  bake. 

CRANBERRY  PIE. 

Stew  the  cranberries.  Line  a  plate  with  pastry, 
and  a  rim  of  pastry  around  it.  Fill  with  the  cooked 


240  ROCKY  MOUNTAIN  COOK  BOOK. 

cranberries,  having  them  cold,  and  cover  the  top  with 
strips  of  pastry  about  half  an  inch  wide,  having  them 
cross  each  other  to  form  little  squares.  Bake.  A 
Thanksgiving  pie. 

APPLE  TART  PIE. 

Make  the  same  as  cranberry  pie.  Stew  the  ap- 
ples, sweeten  and  season  with  lemon  juice  and 
nutmeg. 

PRUNE,  APRICOT  OR  PEACH  PIE. 

Line  a  deep  plate  with  pastry  and  bake,  or  invert 
the  pie  plate,  and  bake  the  pastry  on  the  outside  of 
it.  When  cold  fill  with  the  stewed  fruit,  cover  the 
top  with  whipped  cream. 

Peach  Pie  can  be  made  the  same  as  a  sliced  apple 
pie. 

DELICIOUS  LEMON  PIE. 

Beat  four  eggs.  Place  them  in  a  double  boiler, 
stirring  in  one  cup  of  sugar,  one  tablespoonful  butter, 
juice  and  a  rind  of  lemon.  One-fourth  teaspoonful 
salt  and  add  very  gradually  one-half  cup  of  cold 
water.  Stir  until  it  becomes  very  thick  like  a  drop 
batter.  Bake  the  pie  crust  well  pricked.  When  cool 
pour  in  the  mixture  that  is  also  cool.  Cover  with 
meringue.  Brown  in  oven. 

MERINGUE. 

Beat  the  whites  of  two  eggs  until  stiff.  Then  beat 
in  two  tablespoonfuls  of  powdered  sugar  and  fold  in 
one  tablespoonful. 


PASTRY.  241 

LEMON  PIE   (With  Corn  Starch). 

Mix  two  tablespoonfuls  of  corn  starch  with  one 
cup  of  sugar ;  add  one  cup  of  boiling  water,  boil  ten 
minutes,  take  from  the  stove;  add  a  teaspoonful  of 
butter,  one  whole  egg  and  one  yolk,  the  grated  rind 
and  juice  of  a  lemon.  Bake  between  crusts  or  with 
a  meringue. 

CREAM  PIE. 

Boil  one  cup  and  half  of  milk;  stir  into  it  one- 
fourth  cup  of  sugar,  one  teaspoonful  of  corn  starch 
or  flour  mixed  with  the  sugar,  one-fourth  teaspoonful 
of  salt;  stir  until  smooth.  Remove  from  the  stove 
and  add  three  egg  yolks  slightly  beaten.  Bake  in  a 
crust-lined  plate. 

MINCE  MEAT. 


4  cups  chopped  meat. 

1  cup  chopped  suet. 

8  cups  chopped  apple  (sour). 

2  cups  meat  liquor. 
2  cups  brown  sugar. 
2  cups  molasses. 

2  cups  cider. 

Juice  and  grated  rind  of  two 

lemons. 
Juice  and  grated  rind  of 

three  oranges. 
1  Ib.  of  stoned  and  chopped 

raisins. 


1  Ib.  washed  currants. 
%  Ib.  chopped  citron. 
1/2  Ib.  chopped  figs. 

%  Ib.  chopped  English  Wal- 
nuts, if  liked. 

2  tablespoonfuls  of  salt. 

2  tablespoonfuls  cinnamon. 
2  teaspoonfuls  mace. 
2  teaspoonfuls  powdered 

cloves. 
2  teaspoonfuls  allspice. 

1  cup  of  brandy. 

2  tablespoonfuls  rose  water. 


Mix  in  the  order  given.  Use  cold  tea  in  place  of 
cider  and  brandy  if  you  wish.  Cook  slowly  in  a  pre- 
serving kettle  for  one  hour,  stirring  often.  Add  the 
brandy  and  rose  water  after  removing  from  the  stove. 
Meat  from  the  lower  part  of  the  round  is  the  best  to 
use.  A  little  more  brandy  or  wine  can  be  poured 
over  the  pie  just  before  the  upper  crust  in  put  on. 


242  ROCKY  MOUNTAIN  COOK  BOOK. 

Mince  meat  is  better  to  pack  in  an  earthen  jar,  and 
to  keep  several  days  before  using.  Sauterne  may  be 
used  in  place  of  cider. 

PETITE  PIES. 

Line  small  round  patty  or  gem  pans  with  plain 
or  puff  paste.  Fill  with  lemon  or  cream  filling, 
stewed  fruits  or  berries.  Cover  with  a  crust,  cut  a 
dash  in  the  center  for  the  steam  to  escape.  Bake  in 
a  quick  oven. 

ENGLISH  APPLE  PIE. 

Fill  a  buttered  pudding  dish  with  tart  apples  cut 
in  eighths,  pared  and  cored;  sprinkle  with  sugar,  a 
little  salt  and  grated  rind  of  a  lemon.  Pile  the  apples 
high  in  the  center;  add  one-fourth  cup  of  cold  water, 
a  few  pieces  of  butter.  Invert  the  dish  upon  the  pas- 
try ;  cut  large  enough  to  give  place  for  the  high  center 
and  shrinkage.  Cover  the  pie  with  the  paste,  putting 
a  rim  of  paste  around  the  edge.  Bake  about  forty- 
five  minutes. 

BUTTER  SCOTCH  PIE. 

Bake  on  a  tin  sheet  three  circles  of  thin  pastry, 
that  have  been  well  pricked,  the  size  of  a  pie  plate. 
When  cool  put  between  layers  of  butter  scotch  filling. 
Cover  with  meringue. 

BUTTER  SCOTCH  FILLING. 

Cream  one-fourth  cup  of  butter.  Mix  with  three- 
fourths  cup  brown  sugar.  One-fourth  cup  flour.  Pour 
over  this  mixture  two  cups  of  scalded  milk  and  turn 
into  the  double  boiler.  Add  beaten  yolks  of  two  eggs. 


PASTRY.  243 

Cook,  stirring  all  the  time  until  the  mixture  thickens. 
Add  one-fourth  teaspoonful  salt. 

MERINGUE. 

Beat  the  whites  of  two  eggs  until  stiff.  Then  beat 
in  two  tablespoonfuls  of  brown  sugar,  a  speck  of  salt. 
Set  in  the  oven  five  minutes  to  brown. 

BAMBURY  TAJRTS. 

Chop  fine  one  cup  of  stoned  raisins.  One-fourth 
pound  of  grated  citron.  Add  the  rind  and  juice  of  a 
lemon.  One  cup  of  sugar.  One-fourth  teaspoonful 
salt  and  a  egg  beaten  lightly. 

Roll  pastry  into  a  sheet  one-eighth  inch  thick  and 
cut  into  rounds  the  size  of  a  cup.  Put  a  little  of  the 
mixture  on  each  piece.  Moisten  half  the  edge  with 
cold  water  and  fold  over  the  pastry  pressing  the  edges 
together.  Bake  fifteen  or  twenty  minutes.  This  fill- 
ing may  first  be  cooked  in  a  double  boiler  and  used 
cold  for  filling  tarts. 


244  ROCKY  MOUNTAIN  COOK  BOOK. 


HOT  PUDDINGS. 

All    measurements    level,    with    the    exception    of    baking 
powder,  which  is  measured  rounding1  with  the  side  of  the  can. 
Sift  flour  before  measuring. 


CREAM  RICE  PUDDING. 


1  quart  of  milk. 

%  cup  well  washed  rice. 

y2  cup  sugar. 


1  teaspoonful  salt. 
A  little  stick  cinnamon  or 
nutmeg. 


Soak  half  an  hour  in  the  milk.  Bake  slowly  about 
an  hour,  or  until  the  rice  has  thickened  the  milk,  or 
a  thick  creamy  substance.  This  is  a  delicious,  inex- 
pensive and  nutritious  dessert.  One-half  cup  of  the 
whole  raisins  or  a  few  pieces  of  preserved  ginger  can 
be  cooked  with  it  to  give  variety.  Serve  with  butter 
alone,  or  butter  and  maple  sugar,  or  cream. 

BAKED  RICE  PUDDING. 

Make  the  same  as  cream  rice  pudding,  with  the 
exception  of  using  one-half  cup  of  molasses  in  place 
of  the  sugar.  Season  with  cinnamon;  add  one-half 
cup  of  raisins  and  one  cup  of  sour  apples,  if  liked, 
that  have  been  pared,  cored  and  quartered.  Serve 
with  cream. 

CREAM  TAPIOCA  PUDDING. 

1  quart  of  milk.  I     l/2  cup  sugar. 

y%  cup  tapioca.  Yolks  of  3  eggs. 

Scald  the  milk  in  double  boiler.  Soak  the  tapi- 
oca in  it  for  one  hour,  or  until  it  is  transparent.  Re- 
move from  the  stove ;  add  the  beaten  yolks  and  sugar, 
bake  in  buttered  pudding  dish  for  half  an  hour.  Serve 


HOT  PUDDINGS.  245 

with  lemon  sauce,  or  remove  from  the  oven,  cover  the 
top  with  a  layer  of  jam  or  jelly,  and  spread  over  it  a 
meringue  made  from  the  whites  of  the  eggs  and  four 
tablespoonfuls  of  powdered  sugar.  Brown  in  the 
oven. 

APPLE  AND  PEACH  TAPIOCA. 

Wash  one-half  cup  of  tapioca  (the  pearl  is  the 
best) ,  pour  over  it  one  quart  of  boiling  water,  cook  in 
double  boiler  till  transparent  (about  an  hour),  stir 
often  that  it  may  not  become  lumpy ;  add  half  a  tea- 
spoonful  of  salt,  core  and  pare  eight  tart  apples,  place 
them  in  a  buttered  pudding  dish,  and  fill  the  cores 
with  sugar,  a  little  lemon  juice  and  cinnamon;  pour 
the  tapioca  over  them,  and  bake  till  the  apples  are 
soft.  Serve  hot  or  cold  with  foamy  sauce  or  sugar 
and  cream.  Peel  the  peaches,  cut  in  halves,  cook  in 
the  same  way. 

SAGO  PUDDING. 

Scald  one  quart  of  milk  in  a  double  boiler ;  wash 
and  add  to  it  one-half  cup  of  sago,  and  one-half  tea- 
spoonful  of  salt ;  let  it  cook  till  transparent,  stirring 
often  to  prevent  lumping.  Beat  two  eggs  with  one- 
half  cup  of  sugar.  Eemove  the  sago  from  the  stove ; 
add  the  eggs  and  sugar.  Bake  in  buttered  pudding 
dish  for  one-half  hour,  or  until  it  puffs  up.  Serve 
hot  or  cold,  with  cream. 

Make  sago  with  apple  or  peaches  the  same  as 
peach  and  apple  tapioca. 

BAKED  INDIAN  PUDDING. 

Mix  one  cup  of  yellow  corn  meal,  one  cup  of  mo- 
lasses, one  teaspoonful  of  salt;  pour  onto  them  one 


246  ROCKY  MOUNTAIN  COOK  BOOK. 

quart  of  scalded  milk,  one-fourth  cup  of  butter,  and 
two  beaten  eggs;  let  bake  in  a  deep  pudding  dish 
slowly  for  one-half  hour,  then  pour  in  three  pints  of 
cold  milk.  Bake  very  slowly  for  five  or  six  hours. 

WHOLE  WHEAT  PUDDING. 

Mix  one  cup  and  a  half  of  whole  wheat  flour,  one- 
half  cup  of  white  flour,  one-half  teaspoonful  each  of 
soda  and  salt ;  sift,  add  one  cup  of  milk,  half  a  cup 
of  molasses,  one-half  cup  each  of  shelled  and  chopped 
walnuts  and  raisins.  Steam  for  two  hours  and  a 
half.  Serve  with  cream,  foamy  or  lemon  sauce,  or  a 
hard  sauce  flavored  with  lemon  juice,  or  sherry.  This 
will  serve  eight  people. 


FIG  PUDDING. 


12  soda  crackers,  rolled 

fine. 
y2  lb.  figs,  chopped  fine. 


cup  of  suet,  chopped  fine. 


1  cup  of  milk. 

y2  teaspoonful  soda  dissolved 

in  the  milk. 

4  teaspoonfuls  of  brandy. 
1/2  nutmeg. 


2  eggs,  well  beaten. 
1  cup  sugar. 

Mix  in  the  order  given.  Steam  four  hours.  Serve 
with  a  wine  or  hard  sauce.  Will  serve  eight  people 
generously,  as  it  is  a  rich  pudding. 

STEAMED  PRUNE  PUDDING. 


1/2  cup  sugar. 

2  eggs  beaten  light. 

y9  cup  of  prune  pulp. 

1/2  cup  milk. 

y2  teaspoonful  salt. 


yz  cup  dry  bread  crumbs. 

1/2  cup  flour. 

1  teaspoonful  baking  pow- 
der. 

y2  cup  finely  chopped  suet 
or  yz  cup  melted  butter. 

Mix  altogether  thoroughly.  Steam  in  a  mould 
two  and  a  half  hours.  Serve  with  a  hard  or  creamy 
sauce. 


HOT  PUDDINGS. 


247 


THANKSGIVING  PUDDING. 


1  teaspoonful  baking 

powder. 
%  cup  flour. 
iy2  cups  of  soft  bread 

crumbs. 

1  cup  scalded  milk. 
y2  cup  sugar. 
5  eggs. 

1  cup  raisins. 
ya  cup  of  currants. 
1/2  cup  of  finely  chopped 

dates. 


%  cup  finely  chopped  citron. 
1/2  cup  finely  chopped  suet. 
The  grated  rind  of  a  small 

lemon. 

i/>  cup  chopped  walnuts. 
y2  nutmeg. 

1  teaspoonful  cinnamon. 
11/2  teaspoonfuls  of  salt. 

2  tablespoonfuls  each  of 

brandy  and  sherry. 


Pour  the  hot  milk  over  the  crumbs.     Mix  in  the 
order  given.     Steam  in  a  buttered  mould  six  hours. 

ENGLISH  PLUM  PUDDING. 


11/2  Ibs.  raisins,  stoned. 
11/2  Ibs.  currants. 
1  Ib.  suet,  chopped  fine 
1%  Ibs.  bread  crumbs. 
1  Ib.  flour,  or  4  cups. 
1  Ib.  sugar. 

1  Ib.  preserved  lemon  and 
orange  peel  mixed. 


Grated  rind  of  one  lemon. 

2  teaspoonfuls  salt. 

1/2  nutmeg. 

14  ounce  mixed  spices. 

1  cup  brandy. 

1  dozen  eggs. 

1  cup  scalded  milk. 


Pour  the  milk  over  the  crumbs.  Mix  in  the  order 
given.  This  quantity  makes  four  puddings.  Steam 
six  hours. 


OLD  ENGLISH  PLUM  PUDDING. 

Pour  one  cup  of  milk  on  one  cup  of  soft  sifted 
bread  crumbs.  Mix  with  one  cup  of  brown  sugar,  one 
teaspoonful  of  salt  and  one  cup  of  finely  chopped 
suet.  One  pound  of  raisins,  one-half  pound  of  dates, 
one-half  cup  of  nut  meats.  One-half  cup  of  finely 
chopped  citron  and  one  half  cup  orange  peel.  Beat 
the  yolks  of  four  eggs,  add  to  the  softened  crumbs. 


248  ROCKY  MOUNTAIN  COOK  BOOK. 

Then  add  the  sugar  and  fruit.  One  cup  of  flour,  one 
teaspoonful  each  of  cinnamon  and  nutmeg  and  lastly 
the  beaten  whites.  Steam  in  a  buttered  mould  four 
hours. 


SUET  PUDDING. 


y2  cup  chopped  suet. 
%  cup  molasses. 
1  cup  milk. 
1  cup  stoned  raisins. 
y2  cup  chopped  citron. 
%  teaspoonful  soda. 


Grated  rind  of  half  a  lemon. 
y2  teaspoonful  cinnamon. 
y2  teaspoonful  salt. 
About  two  cups  and  a  half  of 


flour. 


egg. 


Sift  all  the  dry  materials  together,  then  stir  in 
the  others.  One-half  cup  of  butter  can  be  used  in- 
stead of  the  suet.  Steam  in  a  buttered  pudding  mould 
three  hours.  Serve  with  hard,  foamy  or  wine  sauce. 

BREAD  AND  BUTTER  PUDDING. 

Remove  the  crusts  and  butter  thin  slices  of  stale 
bread.  Lay  them  in  layers  in  a  pudding  dish,  alter- 
nating with  layers  of  stoned  raisins.  When  the 
dish  is  full  pour  over  it  two  well-beaten  eggs  mixed 
with  half  a  cup  of  brown  sugar,  one-fourth  teaspoon- 
ful salt,  one  pint  of  milk.  Bake  slowly  for  one  hour. 
Sprinkle  cinnamon  and  nutmeg  over  each  layer  of 
bread. 

STEAMED  BREAD  PUDDING. 


1  cup  soft  bread  crumbs. 

2  cups  scalded  milk. 
y4  cup  sugar. 
Yolks  of  three  eggs. 


y2  cup  currants  or  raisins. 
y2  cup  candied  orange  peel. 
14  teaspoonful  salt. 
%  teaspoonful  nutmeg. 


Mix   in   the   order   given.      Steam   three  hours. 
Serve  with  wine  or  creamy  sauce. 


HOT  PUDDINGS.  249 

BROWN  BETTY. 

In  a  buttered  pudding  dish  arrange  alternate  lay- 
ers of  soft  bread  crumbs  and  sliced  sour  apples.  Sea- 
son each  layer  with  bits  of  butter,  a  little  salt,  and 
ground  cinnamon.  When  the  dish  is  full  pour  over 
it  one-half  cup  of  molasses,  and  a  half  cup  of  hot 
water.  Bake  for  one-half  or  three-quarters  of  an  hour 
or  until  the  apples  are  soft.  Raisins,  chopped  al- 
monds or  walnuts  can  be  used  with  the  apple.  Serve 
with  cream. 

COTTAGE  PUDDING. 


1  cup  milk. 

2  cups  flour. 


2  cups  flour. 
1  rounding  teaspoonful 
baking  powder. 


14  cup  melted  butter. 

14  cup  sugar 

2  eggs. 

14  teaspoonful  salt. 

Sift  the  dry  materials  together ;  beat  the  eggs  and 
sugar,  and  add  them  with  the  milk  and  melted  butter. 
Bake  in  a  round  pan  with  a  hole  in  the  center  for 
one-half  hour.  Serve  with  lemon  sauce. 

STEAMED  BERRY  PUDDING  (Mrs.  Lincoln). 


2  cups  flour. 

1  teaspoonful  baking  pow- 
der. 
y2  teaspoonful  salt. 

1  cup  milk. 

2  tablespoonfuls  melted 

butter. 


2  eggs. 

i/2  cup  sugar. 

2  cups  of  berries,  or  fruit, 

raisins  or  currants 

may  be  used. 


Sift  the  dry  materials  together ;  add  the  fruit,  stir 
it  well  around  in  the  flour,  then  add  the  rest  of  the 
materials.  Steam  two  hours. 

CABINET  PUDDING. 

Butter  a  mould  well.  Ornament  it  with  candied 
fruits.  Arrange  in  it  slices  of  sponge  cake  or  lady 


250  ROCKY  MOUNTAIN  COOK  BOOK. 

fingers ;  dip  them  lightly  in  sherry  if  you  like.  Ar- 
range alternate  layers  of  cake  and  fruit,  then  pour 
over  it  all  a  custard  made  of  a  pint  of  milk,  yolks  of 
three  eggs  and  three  tablespoonfuls  of  sugar;  pour 
it  into  the  mould,  bake  setting  in  a  pan  of  water,  for 
one  hour.  Serve  with  a  wine  sauce. 

BAKED  PINEAPPLE  PUDDING. 

Pare  and  grate  one  pineapple ;  to  every  cup  of  the 
pineapple  add  one-half  cup  of  sugar  and  one-fourth 
cup  of  butter  creamed  together,  one  cup  of  thin 
cream  and  four  eggs  slightly  beaten,  a  little  salt. 
Bake  in  rather  a  slow  oven  until  it  puffs  up  and  the 
center  seems  firm.  Cover  with  a  meringue  made 
with  the  whites  of  three  eggs  beaten  foamy,  beat  in 
four  tablespoonfuls  of  powdered  sugar  till  stiff,  then 
fold  in  two  tablespoonfuls.  Bake  in  a  slow  oven  for 
ten  minutes. 

STEAMED  ORANGE  OR  PINEAPPLE  PUDDING. 

Let  one  cup  of  soft  bread  crumbs  soak  in  one  cup 
of  hot  milk  ten  minutes;  add  one  cup  of  sugar,  one 
cup  of  orange  juice  or  one  cup  of  grated  pineapple 
and  one  tablespoonful  lemon  juice.  If  orange  is 
used  one  tablespoonful  of  grated  orange  peel  with  the 
orange  and  lemon  juice,  two  eggs,  one  tablespoonful 
melted  butter,  one-fourth  teaspoonful  salt,  one  tea- 
spoonful  baking  powder  sifted  with  one-fourth  cup 
of  flour.  Steam  in  a  buttered  mould  two  hours  and 
a  half.  Serve  with  a  creamy  sauce. 

QUINCE  PUDDING  (Mrs.  Hill). 

Pare  and  grate  six  ripe  quinces;  mix  the  pulp 
as  grated  with  the  juice  of  a  lemon  to  keep  it  from 


HOT  PUDDINGS.  251 

discoloring;  add  the  grated  yellow  rind  of  a  lemon, 
a  cup  of  sugar,  the  beaten  yolks  of  six  and  the  whites 
of  three  eggs,  and  one  cup  of  cream.  Mix  thoroughly 
and  bake  until  firm  in  a  buttered  pudding  dish, 
standing  in  a  pan  of  hot  water.  Serve  cold ;  sprinkle 
with  powdered  sugar,  or  serve  with  sugar  and 
whipped  cream. 

BOSTON  APPLE  PUDDING. 

Pare  and  core  sour  apples  enough  to  make  three 
good  cups  before  they  are  cooked.  Stew  with  them 
one  cup  and  a  half  of  sugar,  one-half  cup  of  water, 
two  inches  cinnamon  bark;  cook  until  they  are  soft, 
then  mash  through  a  sieve;  add  one  tablespoonful  of 
lemon  juice,  one  cup  hot  cream,  and  the  yolks  of 
four  eggs  and  one  white,  and  a  tablespoonful  melted 
butter.  Line  a  pudding  dish  with  rich  pastry  and 
pour  in  the  mixture ;  bake  till  firm,  or  butter  a  pud- 
ding dish  and  bake  without  the  pastry  until  firm. 
Serve  with  cream,  hot  or  cold. 

CORN  PUDDING. 

Six  ears  of  sweet  corn,  one  quart  of  milk,  or  half 
milk  and  half  cream,  one-fourth  cup  of  flour,  four 
eggs,  one-half  cup  of  sugar,  one-fourth  teaspoonful 
salt,  one  tablespoonful  melted  butter.  Cut  the  corn 
down  through  the  kernels  and  press  out  the  pulp. 
Bake  in  a  buttered  mould  till  firm.  Serve  hot  with 
lemon  sauce. 

SNOWBALL  PUDDING. 

Beat  the  yolks  of  four  eggs  till  light,  then  grad- 
ually beat  in  one  cup  of  granulated  sugar.  When 


252  ROCKY  MOUNTAIN  COOK  BOOK. 

light  add  three  tablespoonfuls  of  milk,  one  cup  full 
of  flour,  with  one  teaspoonful  of  baking  powder  sifted 
with  it.  Beat  the  whites  stiff,  fold  lightly  into  the 
mixture.  Fill  well-buttered  cups  or  moulds  two- 
thirds  full;  steam  for  one-half  hour.  Serve  with 
lemon,  foamy  or  wine  sauce,  or  any  fruit  sauce. 

NUT  PUDDING. 

Three-fourths  cup  of  molasses,  one-half  cup  of 
chopped  suet,  one  cup  of  sweet  milk,  two  and  one- 
half  cups  of  flour,  one  cup  seeded  raisins,  one  cup 
chopped  English  walnuts,  one-half  cup  chopped  figs, 
one-half  grated  nutmeg,  one-half  teaspoonful  each  of 
cinnamon  and  salt,  three-fourths  teaspoonful  of  soda, 
mix  well  together,  steam  three  hours.  Serve  with 
a  hard  or  orange  sauce. 

WEYMOUTH  PUDDING. 

Two  cups  stale  bread  crumbs  soaked  in  one  cup 
hot  milk,  one  cup  finely  chopped  suet,  one  cup  each 
chopped  figs  and  raisins,  one  cup  sugar,  one-half  tea- 
spoonful  salt,  three  eggs,  juice  and  grated  yellow  of 
the  rind  of  a  lemon.  Beat  all  the  ingredients  well 
together;  steam  in  a  well-buttered  mould  for  three 
hours. 

COCOANUT  PUDDING. 

Place  in  the  bottom  of  a  buttered  pudding  dish 
six  fresh  cocoanut  cakes.  Pour  over  them  a  custard 
made  of  one  pint  of  milk,  three  eggs,  two  tablespoon- 
fuls of  sugar,  a  little  salt ;  bake  till  the  custard  is  firm. 
Remove  from  the  oven,  cover  the  top  with  a  layer  of 
raspberry  jam,  or  currant  jelly;  apricot  jam  is  also 
very  delicious  with  it.  Spread  over  it  a  meringue 


HOT  PUDDINGS.  253 

made  of  the  whites  of  two  eggs  and  three  tablespoon- 
fuls  of  powdered  sugar,  beaten  stiff. 

Macaroon  Pudding  can  be  made  in  the  same  way, 
using  macaroons  in  place  of  coeoanut  cakes. 

CRACKER  PUDDING. 

Butter  eight  butter  crackers ;  place  them  in  a  but- 
tered pudding  dish,  pour  over  them  a  custard  made 
of  three  cups  of  milk  and  the  yolks  of  four  eggs  and 
white  of  one,  half  cup  of  sugar,  one-fourth  teaspoon- 
ful  of  salt;  bake  till  firm.  Serve  with  lemon  or 
orange  sauce. 

CORN  STARCH  PUDDING. 


14  cup  sugar. 

Yolks  of  three  eggs,  white  of 


one. 


2  cups  milk. 

2  tablespoonfuls  corn  starch. 

%  teaspoonful  salt. 

Scald  the  milk  in  double  boiler;  sift  the  corn 
starch,  salt  and  sugar  together,  stir  into  the  milk. 
Cook  fifteen  minutes,  stirring  until  smooth,  then  add 
the  eggs  slightly  beaten;  cook  ten  minutes.  Serve 
hot  or  cold  with  cream  and  sugar. 

DUTCH  APPLE  CAKE. 


2  cups  flour. 

y2  teaspoonful  salt. 

2  teaspoonfuls  baking 

powder. 
l/4  cup  butter. 


1  cup  milk. 
4  sour  apples. 
Sugar  and  cinnamon. 


Sift  the  dry  materials  together;  rub  in  the  butter, 
then  the  milk  and  beaten  egg;  spread  on  a  buttered 
shallow  pan;  pare,  core  and  quarter  the  apples,  lay 
them  in  rows  on  top  of  the  dough  and  press  the  sharp 


254  ROCKY  MOUNTAIN  COOK  BOOK. 

edge  a  little  in  the  dough;  sprinkle  them  over  with 
sugar  and  a  little  cinnamon.  Bake  in  a  hot  oven 
thirty  minutes.  Serve  hot  with  lemon  or  a  hard 
sauce.  Peaches  can  be  used  in  place  of  the  apples. 

APPLE  SNOWBALL. 

Cook  one  cup  of  well-washed  rice  in  a  double 
boiler  with  one-half  teaspoonful  of  salt,  one  cup  of 
milk  and  one  and  one-half  cups  of  water.  When  the 
rice  has  taken  in  all  the  liquid,  butter  small  moulds 
or  cups  well,  line  them  with  one-half  inch  of  the  hot 
rice,  fill  the  center  with  a  quarter  of  a  sour  apple; 
sprinkle  with  sugar  and  cinnamon,  or  lemon  juice. 
Cover  it  all  over  with  rice,  and  steam  in  a  steamer, 
or  setting  in  a  pan  of  hot  water  on  top  of  the  stove 
for  one-half  hour.  It  is  better  to  have  the  apples 
slightly  cooked  first.  Peaches  or  pineapple  are  de- 
licious used  in  the  same  way.  Serve  with  creamy 
sauce.  Be  careful  in  taking  them  from  the  mould 
that  they  do  not  lose  their  shape  . 

STEAMED  CARROT  PUDDING. 


1  cup  bread  crumbs. 
1  CUD  carrot. 


1  cup  currants. 

1/2  cup  suet. 

1  teaspoonful  soda. 

1/2  teaspoonful  salt. 

1  teaspoonful  cinnamon. 

%  teaspoonful  nutmeg. 


cup  carrot. 
1  cup  potato. 
1  cup  flour. 
1  cup  molasses. 
1  cup  raisins. 

Grate  the  carrot  and  potato,  add  the  bread  crumbs, 
sift  the  spices  and  soda  with  the  flour,  also  salt.  Add 
the  suet,  molasses  and  fruit,  dredge  with  a  little 
extra  flour.  Steam  in  a  well-buttered  mould  for  four 
hours. 


HOT  PUDDINGS.  266 

BIRD'S  NEST  PUDDING. 

Pare  and  core  six  sour  apples,  and  place  them  in 
a  buttered  pudding  dish.  Mix  one-fourth  cup  of 
flour  and  one-fourth  teaspoonful  salt  with  a  little  milk 
to  form  a  paste;  then  add  the  yolks  of  four  eggs, 
well  beaten,  a  little  more  milk,  then  fold  in  the  whites 
the  rest  of  the  milk,  making  two  cups  in  all.  Pour 
over  the  apples;  bake  in  a  moderately  hot  oven  for 
three-quarters  of  an  hour.  Serve  with  any  kind  of  a 
sauce. 

BAKED  APPLE  DUMPLINGS. 

Make  a  rich  baking  powder  biscuit  dough ;  roll  it 
out  and  cut  in  squares;  pare  and  core  sour  apples; 
fill  the  center  with  sugar  and  a  little  cinnamon  mixed 
with  it,  a  little  piece  of  butter ;  wrap  each  apple  in  a 
square  of  dough,  having  the  points  meet  on  top; 
dampen  them  a  little  with  milk  and  press  together; 
bake  for  twenty-five  minutes,  or  until  the  apples  are 
tender,  or  steam  for  one  hour.  Serve  with  a  molasses 
sauce.  A  hard  or  creamy  sauce  is  also  good. 

ROLLED  APPLE  DUMPLING. 

Make  a  rich  biscuit  dough.  Roll  out  about  half 
an  inch  thick.  Peel,  core  and  quarter  sour  apples; 
place  them  in  the  dough,  cover  with  a  little  sugar, 
cinnamon,  nutmeg  and  bits  of  butter ;  roll  the  dough 
over  the  apples,  pressing  the  ends  tight  together. 
Steam  for  an  hour  and  a  quarter.  Serve  with  mo- 
lasses, hard  or  creamy  sauce.  Peaches  can  be  used 
in  the  same  way. 


256  ROCKY  MOUNTAIN  COOK  BOOK. 

STEAMED  APPLE  PUDDING. 

Fill  a  mould  or  dish  half  full  of  sour  apples  that 
have  heen  pared,  quartered  and  cored,  cover  with  half 
a  cup  of  sugar,  half  a  teaspoonful  of  cinnamon  and 
little  pieces  of  butter;  cover  the  top  with  a  rich  bis- 
cuit dough,  cut  a  slit  in  the  center  for  the  steam  to 
escape.  Steam  for  one  hour  and  a  half,  or  bake  in 
the  oven  until  the  apples  are  tender.  Serve  with 
lemon  sauce. 

APPLE  CHARLOTTE. 

Cut  bread  into  slices  a  quarter  of  an  inch  thick, 
then  in  inch  wide  strips;  dip  each  piece  in  melted 
butter  and  line  a  baking  dish  with  them,  having  the 
pieces  meet  closely  together.  Fill  the  center  of  the 
mould  with  apple  sauce,  that  has  been  cooked  in  quar- 
ter pieces,  sweetened  and  flavored  with  lemon  juice. 
Cover  the  top  with  strips  of  bread  dipped  in  the 
melted  butter.  Bake  in  a  hot  oven  forty  minutes. 
Turn  carefully  out  on  a  flat  dish.  Serve  with  cream 
or  a  sauce. 

APPLES  AND  RICE. 

Steam  one  cup  of  well-washed  rice  in  a  double 
boiler  with  one-half  teaspoonful  of  salt,  one  cup  of 
milk  and  one  cup  of  water  till  soft ;  add  a  little  more 
milk  or  water  if  necessary,  also  cook  with  it  a  little 
nutmeg,  cinnamon  or  rose  water,  and  a  half  cup  of 
chopped  almonds,  if  cared  for.  When  the  rice  is 
soft  and  has  absorbed  the  liquid,  press  it  in  the  shape 
of  a  bowl.  Cook  sour  apples  that  have  been  cored 
and  pared,  in  a  syrup  made  of  half  as  much  water  as 
sugar,  till  they  are  tender;  remove  carefully  with  a 
big  spoon,  place  around  the  rice  and  fill  the  inside 


HOT  PUDDINGS.  257 

with  them,  boil  the  syrup  down  and  pour  around 
them.  Fill  each  apple  up  with  whipped  cream  and 
put  a  piece  of  currant  or  raspberry  jelly  on  top  of 
each.  Serve  hot  or  cold. 

APPLE  MERINGUE. 

Core  and  pare  six  or  eight  sour  apples,  cover  the 
tops  with  sugar,  a  little  grated  orange  or  lemon  peel 
add  one-half  cup  of  water,  cover  and  bake  in  a  pud- 
ding dish  till  tender.  Then  cover  with  a  meringue 
made  of  the  whites  of  three  eggs,  beaten  until  foamy, 
then  beat  in  gradually  four  tablespoonfuls  of  pow- 
dered sugar ;  bake  in  a  slow  oven  ten  minutes.  Serve 
cold. 


CUSTARD  SOUFFLE. 


y4  cup  sugar. 

y2  cup  flour. 

2  cups  hot  milk. 


Yolks  of  five  eggs. 
White  of  five  eggs. 
1  teaspoonful  vanilla. 


cup  butter. 

Mix  the  sugar  and  flour  together  with  a  little 
cold  milk,  stir  into  the  boiling  milk,  cook  for  ten 
minutes,  stirring  until  smooth,  then  add  the  butter; 
mix  and  stir  in  the  well-beaten  yolks.  Remove  from 
the  stove,  add  the  whites  beaten  stiff.  Bake  in  a 
pudding  dish  or  little  moulds.  Place  the  dish  in  a 
pan  of  hot  water,  bake  in  a  hot  oven  thirty  minutes. 
If  little  moulds  are  used,  bake  twenty  minutes.  Serve 
at  once.  If  the  souffle  is  done  before  time  to  serve,  let 
it  remain  in  the  oven  with  the  door  open.  Serve  with 
whipped  cream  or  any  light  sauce. 

CHOCOLATE  SOUFFLE. 

Make  the  same  as  custard  souffle;  melt  two 
squares  of  chocolate,  mix  it  with  two  tablespoonfuls 


258  ROCKY  MOUNTAIN  COOK  BOOK. 

of  hot  milk  and  stir  into  the  double  boiler  before  the 
yolks  are  added. 

PINEAPPLE  SOUFFLE. 

Add  one-half  cup  of  grated  pineapple  to  a  custard 
souffle.  After  it  is  removed  from  the  stove,  just 
before  the  whites  are  added,  use  one  more  egg,  and 
if  the  pineapple  is  not  sweetened,  one-half  cup  of 
sugar,  instead  of  a  fourth.  Serve  with  whipped 
cream,  flavored  with  pineapple. 


PRUNE  SOUFFLE. 


Beat  the  whites  of  five  eggs  till  foamy,  add  one- 
fourth  teaspoonful  cream  of  tartar,  and  beat  till  dry, 
then  beat  in  gradually  half  a  cup  of  powdered  sugar 
and  one-half  cup  of  prunes  that  have  been  cooked, 
stoned  and  chopped;  turn  into  a  buttered  pudding 
dish,  set  in  a  pan  of  hot  water  and  bake  one-half 
hour.  Serve  at  once,  in  the  same  dish,  with  whipped 
cream  or  a  cold  boiled  custard. 

CHERRY  SOUFFLE. 

Two  cups  of  canned  cherries.  Butter  a  mould 
well  and  decorate  it  with  the  cherries.  Mix  three 
tablespoonfuls  of  flour  with  a  little  cold  cherry  syrup 
and  stir  into  one-half  cup  of  the  hot  syrup.  Stir 
until  it  thickens,  beat  the  yolks  of  three  eggs  and  stir 
into  the  mixture  with  one  tablespoonful  of  lemon 
juice.  Remove  at  once  from  the  stove  and  when  cool 
fold  in  the  whites  beaten  stiffly.  Turn  into  the  mould, 
steam  for  one  hour  and  a  quarter,  then  take  the 
souffle  from  the  stove.  Let  it  stand  in  the  mould  a 
few  minutes  before  turning  out.  Serve  with  sweet- 


HOT  PUDDINGS.  259 

ened  and  flavored  whipped  cream,  or  with  hot  cherry 
juice. 

PEACH  SOUFFLE. 

Make  the  same  as  cherry  souffle,  decorating  the 
mould  with  half  peaches  and  using  two  tablespoon- 
fuls  of  lemon  juice. 

LEMON  SOUFFLE  (Boston  Cooking  School). 

Beat  the  yolks  of  three  eggs  till  light  and  foamy, 
heat  the  whites  till  dry,  then  beat  the  yolks  into  the 
whites ;  beat  in  gradually  a  scant  half  cup  of 
sugar  and  the  juice  and  grated  rind  of  a  lemon,  turn 
into  a  buttered  pudding  dish,  dust  with  sugar  and 
bake  about  twenty  minutes.  Serve  at  once  with  or 
without  a  sauce. 


RICE  SOUFFLE. 


Cook  one-half  cup  of  well-washed  rice  in  one  cup 
of  boiling  water  and  one-fourth  teaspoonful  of  salt. 
When  tender  drain  from  the  water  and  put  the  rice 
in  a  double  boiler  with  one  cup  of  milk  and  one  of 
cream.  Cook  twenty  miutes.  Add  the  yolks  of 
five  eggs  that  have  been  beaten  lightly  with  five  table- 
spoonfuls  of  powdered  sugar.  Remove  at  once  from 
the  stove,  set  aside  to  cool,  then  add  one  tablespoonful 
of  grated  orange  peel  and  a  tablespoonful  of  the  juice, 
fold  in  the  stiffly-beaten  whites.  Bake  in  a  well  but- 
tered pudding  dish  forty  minutes.  Serve  at  once 
with  a  light,  delicate  sauce. 

MOCHA  SOUFFLE. 

Melt  three  tablespoonfuls  of  butter  and  add  to  it 
three  tablespoonfuls  of  flour.  Gradually  pour  on  this 


260  ROCKY  MOUNTAIN  COOK  BOOK. 

three  quarters  of  a  cup  of  hot  strong  coffee  and  one 
quarter  of  a  cup  of  cream.  One-fourth  teaspoonful 
salt  and  one-half  cup  sugar.  The  well-beaten  yolks 
of  three  eggs.  Cook  over  hot  water  until  smooth. 
Then  remove  from  the  fire  and  fold  in  the  whites 
stiffly  beaten.  Flavor  with  one-half  teaspoonful 
vanilla.  Turn  into  a  buttered  baking  dish  and  bake 
surrounded  by  hot  water  for  twenty-five  minutes. 
Serve  with  Mocha  sauce. 

MOCHA  SAUCE. 

Mix  the  yolks'  of  two  eggs,  one-fourth  cup  of 
sugar  and  a  few  grains  of  salt.  Add  gradually  one- 
half  cup  of  strong  hot  coffee  and  cook  in  double  boiler 
until  it  thickens,  stirring  constantly.  Cool  and  fold 
in  one  cup  of  whipped  cream. 

ZEBAIONE. 

Beat  one  whole  egg  and  two  yolks  very  lightly. 
Then  beat  in  gradually  one-fourth  cup  of  sugar  and 
speck  of  salt.  Cook  over  hot  water,  stirring  con- 
stantly and  gradually  adding  three  tablespoonfuls  of 
sherry  wine.  Orange  juice  can  be  used  in  place  of 
wine.  Continue  stirring  until  the  mixture  is  thick. 
Serve  hot  in  wine  glasses.  This  amount  will  serve 
four  or  five  people. 

GINGER  PUDDING. 


2  cups  flour. 

1  teaspoonful  baking 

powder. 
y2  teaspoonful  salt. 

1  cup  milk. 

2  tablespoonfuls  melted 

butter. 


2  eggs. 

i/4  cup  sugar. 

1  tablespoonful  lemon  juice. 

3  tablespoonfuls  of  finely 

chopped  preserved  ginger. 


HOT  PUDDINGS.  261 

Sift  the  baking  powder,  salt  and  flour  together, 
then  mix  the  ginger  thoroughly  into  the  flour,  then 
add  the  sugar,  melted  butter,  lemon  juice,  beaten  eggs 
and  milk.  Steam  two  hours  in  a  large  mould  or  one 
hour  in  individual  moulds.  Serve  with  lemon  sauce. 

DELMONICO  PUDDING. 

Scald  one  quart  of  milk  in  a  double  boiler,  then 
stir  into  it  one-half  cup  of  corn  starch  that  has  been 
mixed  to  a  paste  with  cold  milk  and  half  a  teaspoon- 
ful  of  salt.  Cook  for  fifteen  minutes,  stirring  con- 
stantly until  perfectly  smooth,  then  add  the  yolks  of 
four  eggs  beaten  with  one-half  cup  of  sugar.  Cook 
for  five  minutes,  then  turn  into  a  buttered  pudding 
dish.  Bake  twenty  minutes.  Remove  from  the  oven, 
cover  the  top  with  a  layer  of  jelly  or  jam  and  over 
that  a  meringue.  Return  to  the  oven  and  brown 
slowly.  Serve  hot  or  cold,  with  or  without  whipped 
cream. 

STRAWBERRY  PUDDING. 

Fill  a  three-pine  mould  or  pail  two-thirds  full 
with  alternate  layers  of  sliced  sponge  cake  and  maca- 
roons. Add  to  a  pint  of  the  strawberry  juice  one  cup 
of  cream,  one-half  cup  of  sugar  and  one-fourth  tea- 
spoonful  of  salt.  Pour  it  over  the  cake,  cover  the 
mould  tightly,  steam  for  two  hours.  Serve  hot  with 
whipped  cream,  flavored  with  a  little  sherry. 

VICTORIA  PUDDING. 

Bake  sponge  cake  in  a  round  pan  with  a  hole  in  it, 
fill  up  the  hole  with  whipped  cream  and  sprinkle  the 
top  with  red  cherries  cut  in  fine  pieces.  Surround 
the  cake  with  a  chocolate  sauce. 


262  ROCKY  MOUNTAIN  COOK  BOOK. 

MILTON  PUDDING. 


2  cups  fresh  bread  crumbs. 

4  cups  milk. 

2  eggs. 

i/2  teaspoonful  salt. 


3  tablespoonfuls  sugar. 
2  oz.  or  2  squares  of  Baker's 
Chocolate. 


Scald  the  milk  in  a  double  boiler,  add  the  choco- 
late, which  has  been  scraped  fine,  the  sugar  and  the 
salt.  When  the  chocolate  has  dissolved  pour  the  mix- 
ture over  the  bread  crumbs,  add  the  eggs,  pour  in  a 
buttered  baking  dish  and  bake  until  the  center  is  firm, 
about  one-half  hour.  Serve  with  a  liquid  sauce. 

DELICATE  PUDDING. 


V2  cup  butter. 
14  cup  flour. 
1  cup  scalded  milk. 
1  teaspoonful  baking 
powder. 


2  eggs. 


crumbs. 


Cream  the  butter.  Stir  in  the  flour  and  let  cook 
in  the  hot  milk  stirring  constantly  until  the  mixture 
thickens.  Beat  the  eggs.  Add  the  sugar  and  stir  into 
the  hot  mixture.  Stir  in  the  crumbs  and  turn  into 
individual  molds  carefully  buttered,  dredged  with 
sugar.  Bake  until  firm.  Serve  with  orange  or  lemon 
sauce. 

PRUNE  PUDDING. 

Stew  one  cup  of  raisins  and  one  cup  of  prunes 
until  tender.  Place  in  a  baking  dish.  Sprinkle  with 
a  little  lemon  juice  and  one-fourth  cup  of  sugar. 
Cover  with  a  rich  biscuit  dough.  Bake  and  serve  hot 
with  cream  sauce. 


HOT  PUDDINGS.  263 

STEAMED  DATE  PUDDING. 

Sift  together  one  cup  of  whole  wheat  flour,  one- 
half  cup  of  white  flour,  one-half  teaspoonful  salt,  one 
teaspoonful  soda.  Beat  one  egg.  Add  half  cup  of 
molasses,  half  cup  of  milk,  one-quarter  cup  of  melted 
shortening  and  one  cup  of  dates  stoned  and  cut  in 
small  pieces.  A  little  cinnamon  and  nutmeg.  Mix 
all  thoroughly  and  turn  into  a  buttered  mold.  Steam 
two  and  a  half  hours.  Serve  hot  with  a  sauce. 


264  ROCKY  MOUNTAIN  COOK  BOOK. 


COLD  DESSERTS. 


GARNISHING. 

I 

For  garnishing  cold  desserts  use  fancy  cakes, 
icings,  fresh  or  candied  fruits,  compotes,  jellies,  nuts, 
currants,  raisins,  angelica,  spun  sugar,  which  can 
he  made  in  nests,  balls  or  to  encircle  a  dish.  Fresh 
flowers  and  leaves  also  make  a  most  attractive  decora- 
tion. Angelica  can  be  cut  in  strips,  then  in  little  dia- 
mond shapes,  making  very  effective  decoration,  and 
especially  so  when  combined  with  candied  cherries, 
sugared  rose  leaves  or  sugared  violets  or  lilac  blos- 
soms. Angelica  is  not  expensive — a  ten-cent  piece 
will  last  quite  a  while. 

FLAVORING. 

Essences  of  fruit,  flowers  and  nuts  make  some  of 
the  best  flavoring.  They  cost  about  twenty  cents  a 
bottle.  Vanilla  is  most  commonly  used,  but  many 
other  flavors  should  help  to  take  its  place.  It  is  not 
considered  wholesome.  Oranges  and  lemons  are  al- 
ways a  pleasant  flavor,  using  the  juice  or  grated  yel- 
low of  the  peel  (not  the  white).  The  preserved  peel 
makes  a  delicious  flavor  as  well  as  a  pretty  garnish. 

LIQUEURS  AND  WINES. 

Liqueurs  and  cordials  are  rich  syrups  of  different 
flavors,  with  only  enough  alcohol  to  keep  them.  They 
give  a  very  delicate  and  pleasant  flavor  and  are  inex- 
pensive, as  a  bottle  will  last  a  long  time.  Maras- 
chino has  the  flavor  of  bitter  cherry,  noyan  of  peach, 


COLD  DESSERTS.  265 

curacao  of  orange  peel.  Rum,  brandy  and  wine, 
either  madeira,  sherry  or  port,  are  used  a  great  deal 
and  impart  a  very  agreeable  flavor,  if  not  too  gener- 
ously used. 

COLORING. 

Use  the  vegetable  coloring  paste ;  it  comes  twenty- 
five  cents  a  bottle.  A  bottle  will  last  a  long  time,  as 
it  requires  a  very  little  to  give  the  delicate  coloring 
that  you  wish  to  use.  Dilute  a  little  in  milk  or  water 
before  using. 

BOILED  CUSTARD. 


2  cups  milk. 
Yolks  of  four  eggs. 

3  tablespoonfuls  of  sugar. 


Speck  of  salt. 

Flavor  with  nutmeg,  vanilla, 
or  a  little  sherry  wine. 


Scald  the  milk  in  a  double  boiler,  beat  the  yolks, 
sugar  and  salt  together.  Pour  the  hot  milk  slowly 
into  the  egg  (stirring  all  the  time),  pour  back  in  the 
double  boiler  and  cook  until  it  is  thick  like  cream,  or 
till  it  coats  the  spoon.  As  soon  as  it  thickens,  re- 
move from  the  stove  at  once,  as  too  long  cooking 
will  cause  it  to  curdle.  Watch  and  stir  it  all  the 
time  it  is  cooking,  then  strain  through  a  fine  strainer 
and  flavor.  Using  only  the  yolks  gives  a  much 
smoother  custard.  Three  yolks  can  be  used,  but  four 
makes  a  much  richer  custard. 

Chocolate  Custard. — Melt  one-half  ounce  of  Bak- 
er's chocolate  with  a  tablespoonful  of  milk,  stir  into 
boiled  custard  just  before  straining,  flavor  with 
vanilla. 

Caramel  Custard. — Melt  four  tablespoonfuls  of 
sugar  to  a  caramel  with  one  tablespoonful  of  water. 


266  ROCKY  MOUNTAIN  COOK  BOOK. 

Stir  into  the  hot  milk  before  pouring  on  the  egg  yolks. 
Make  the  same  as  boiled  custard. 

Nut  Custard. — One-half  cup  finely  chopped  wal- 
nuts added  to  boiled  custard  after  straining. 

Cocoanut  Custard. — One  cup  finely  grated  cocoa- 
nut  added  to  boiled  custard  after  straining. 

Maple  Custard. — Sweeten  boiled  custard  with 
one-half  cup  of  thick  maple  syrup,  add  it  to  the  hot 
milk  with  the  eggs.  Candied  fruits  may  be  cut  fine 
and  added,  making  a  fruit  custard. 

BAKED  OR  STEAMED  CUSTARD. 

1  quart  of  milk.  I    6  tablespoonfuls  of  sugar. 

6  eggs.  14  teaspoonful  of  salt. 

Scald  the  milk,  beat  the  eggs,  salt  and  sugar  to- 
gether. Pour  the  milk  over  them,  stirring  all  the 
time.  Strain  into  a  baking  dish,  flavor  with  grated 
nutmeg,  bake  standing  in  a  pan  of  hot  water  until 
the  custard  puffs  up,  or  try  with  a  knife,  if  it  comes 
out  clean,  free  from  the  milk,  it  is  done.  Watch  care- 
fully. Bake  or  steam  in  cups  or  moulds  if  desired. 

BAKED  OR  STEAMED  CARAMEL  CUSTARD. 

Make  the  same  as  plain  baked  or  steamed,  with 
the  exception  of  melting  the  sugar  to  a  caramel  with 
two  tablespoonfuls  of  water,  then  adding  it  to  the  hot 
milk.  Steam  in  a  buttered  mould  and  serve;  if  you 
like,  serve  cold,  with  caramel  sauce. 


COLD  DESSERTS.  287 

BAKED  OR  STEAMED  CHOCOLATE  OR  COCOANUT 
CUSTARD. 

Melt  one  ounce  of  chocolate  in  the  hot  milk  for 
chocolate  custard.  Bake  in  a  buttered  mould,  set  in 
a  pan  of  hot  water.  Serve  very  cold  with  custard 
sauce  or  surrounded  with  whipped  cream  that  has  a 
few  maraschino  or  candied  cherries  strewn  over  it. 
Make  the  same  as  baked  or  steamed  custard. 

Baked  Cocoanut  Custard. — Add  one  cup  of  grated 
cocoanut  to  the  hot  milk.  Bake  or  steam. 

FLOATING  ISLAND. 

Beat  the  whites  of  three  eggs  stiff  with  one  table- 
spoonful  of  powdered  sugar.  Scald  two  cups  of  milk 
for  boiled  custard,  poach  the  whites  in  the  milk  until 
firm,  two  tablespoonfuls  at  a  time.  Kemove  care- 
fully on  a  sieve.  Make  the  boiled  custard.  Serve  the 
whites  on  the  custard  with  a  piece  of  bright  colored 
jelly  on  top,  or  blanched  almonds,  stuck  endwise  into 
the  white. 

APPLE  SNOW. 

Quarter  and  core  two  cups  of  sour  apples  (do  not 
pare),  steam  or  stew  the  apples  till  tender,  mash 
through  a  sieve.  Beat  the  whites  of  two  eggs  stiff 
with  half  a  cup  of  powdered  sugar,  add  the  apple  and 
one  tablespoonful  of  lemon  juice  or  a  grating  of  nut- 
meg. Beat  till  like  snow.  Pile  in  a  dish  with  bits 
of  bright  jelly  on  top.  Serve  with  or  without  cream. 

IRISH  MOSS  BLANC  MANGE   (Mrs.  Lincoln). 


%  cup  Irish  moss. 

1  quart  of  milk. 

14  teaspoonful  of  salt. 


1  teaspoonful  vanilla,  or  two 
tablespoonfuls  of  wine. 


268  ROCKY  MOUNTAIN  COOK  BOOK. 

Soak  the  moss  in  cold  water  for  fifteen  minutes, 
pick  it  over,  wash  and  tie  in  cheese  cloth,  boil  it  in  the 
milk  till  it  thickens  when  dropped  on  a  cold  plate, 
add  the  salt,  strain,  flavor.  Mould  in  small  cups  or 
egg  shells.  Serve  with  sugar  and  cream. 

Blcmc  Mange  may  be  made  by  using  one  table- 
spoonful  of  sea  moss  farina.  Stir  it  into  the  boiling 
milk.  Cook  twenty  minutes. 

PLAIN  BAVARIAN   CREAM    (Chocolate  and   Coffee). 

2  tablespoonfuls  granulated  I     V2  cup  sugar, 
gelatine.  |    2  cups  cream. 

2  tablespoonfuls  cold  water.  |     Flavor. 

Soak  the  gelatine  in  cold  water,  whip  the  cream 
until  you  have  about  three  pints  (if  it  is  the  thin 
cream;  if  heavy  cream,  use  one  cup).  Scald  the  re- 
mainder of  the  thin  cream,  if  thick  cream  is  used, 
scald  one  cup  of  milk,  add  the  gelatine  to  the  hot 
milk.  Strain,  flavor  with  vanilla,  wine,  melted  choc- 
olate or  one-half  cup  of  strong  coffee.  Place  the  dish 
in  one  of  cracked  ice,  stir  until  it  begins  to  thicken, 
then  fold  in  the  whipped  cream.  Pour  into  a  mould. 
When  stiff  enough  to  drop  from  a  spoon,  mould  in  in- 
dividual or  a  large  mould.  The  mould  can  first  be 
decorated  with  half  preserved  peaches,  slices  of 
orange  or  pineapple,  candied  fruits  or  angelica. 

BAVARIAN  CREAM  WITH  EGGS. 


2  cups  heavy  cream, 

whipped. 
2  cups  milk. 
2  tablespoonfuls  granulated 

gelatine. 


ya  cup  cold  water. 
i/2  cup  sugar. 
4  eggs. 

Speck  of  salt. 
Flavoring. 


Soak  the  gelatine  in  cold  water,  whip  the  cream, 
heat  the  milk  in  a  double  boiler,  beat  the  egg  yolks, 


COLD  DESSERTS.  269 

sugar  and  salt  together,  stir  into  the  hot  milk,  cook 
for  two  minutes,  stirring  constantly.  Add  the  soaked 
gelatine.  Strain  into  a  big  bowl  or  granite  dish,  set 
in  a  pan  of  cracked  ice.  When  cold  add  flavoring, 
vanilla  or  almond,  a  teaspoonful  each,  a  half  cup  of 
candied  orange  peel  and  two  tablespoonfuls  of  the 
juice.  Stir  until  it  begins  to  harden,  then  fold  in  the 
cream  and  the  beaten  whites. 

FRUIT  BAVARIAN  CREAM. 


2  cups  of  any  kind  of  fruit 
juice  or  pulp  sweet- 
ened to  taste. 

1  tablespoonful  lemon  juice. 


3  tablespoonfuls  gelatine. 
l/2  cup  cold  water. 
ys  cup  boiling  water. 
2  cups  heavy  cream. 


Soak  the  gelatine  in  cold  water,  dissolve  in  the 
boiling  water.  Add  it  to  the  fruit  juice  or  pulp.  Set 
the  dish  in  one  of  ice  water  or  cracked  ice.  Stir  until 
it  begins  to  thicken,  fold  in  the  whipped  cream.  The 
mould  may  be  garnished  with  the  whole  fruit,  or  sur- 
rounded by  it  when  served.  To  garnish  the  mould 
place  the  fruit  around  the  mould,  hold  it  in  place  with 
a  little  of  the  Bavarian  cream.  When  it  is  firm  pour 
carefully  in  the  remainder.  It  is  better  to  mould 
fruits  in  an  earthen  or  agate  mould. 

FRUIT  BAVARIAN  CREAM  (No.  2). 

If  you  wish  to  mould  in  layers,  put  half  of  the 
dissolved  gelatine  in  the  cream  and  the  other  half  in 
the  fruit.  Pour  one-half  of  the  cream  first  in  the 
mould.  When  that  is  firm  pour  in  the  fruit.  Allow 
that  to  become  firm,  then  add  the  rest  of  the  cream, 
making  three  layers,  with  the  fruit  in  the  center. 
Garnish  with  whipped  cream,  flavored  with  the  fruit 
juice. 


270        ROCKY  MOUNTAIN  COOK  BOOK. 
PRUNE  BAVARIAN  CREAM. 


yz  cup  cold  water. 
y2  cup  boiling  water. 
2  cups  cream. 
i/g  cup  sugar. 


1  cup  finely  chopped  cooked 

prunes. 

1  cup  prune  juice. 
1  tablespoonful  lemon  juice. 
3  tablespoonfuls  granulated 

gelatine. 

Soften  gelatine  in  cold  water.  Then  dissolve  in 
liot  water;  add  this  to  the  prime  juice  with  the  sugar 
and  lemon.  When  the  mixture  begins  to  thicken  stir 
in  the  prunes  and  the  whipped  cream.  Pour  in  mould. 
Serve  surrounded  by  whipped  cream. 

BAVARIAN  IN  THE  SHELL. 

Line  a  mould  with  lady  fingers  or  macaroons, 
dipped  lightly  in  wine,  if  liked.  Fill  up  with  Ba- 
varian cream,  garnish  with  whipped  cream  sprinkled 
over  with  candied  fruits  or  nuts. 

BAVARIAN  EN  SURPRISE. 

Use  a  double  mould  for  this,  or  one  small  mould 
set  in  a  larger  one.  Line  the  mould  with  chocolate 
or  coffee  Bavarian.  Fill  the  center  with  the  plain 
Bavarian  or  flavor  the  plain  with  chopped  nuts  that 
have  been  soaked  a  half  hour  in  wine  or  orange  juice. 
Or  line  a  mould  with  the  fruit  Bavarian,  fill  the  cen- 
ter with  the  plain,  garnish  with  fruit  or  whipped 
cream.  Or  line  the  mould  with  Bavarian  cream  and 
fill  the  center  with  the  fruit  Bavarian. 

PINEAPPLE  BAVARIAN  CREAM. 

Scald  one  pint  of  grated  pineapple,  add  one-half 
package  of  gelatine,  softened  in  one-half  cup  of  cold 
water  and  the  juice  of  one-half  lemon.  Set  this  mix- 


COLD  DESSERTS.  271 

ture  in  a  dish  of  ice  water  and  stir  till  it  begins  to 
thicken,  then  fold  in  two  cups  of  heavy  cream  beaten 
stiff,  mould.  One-half  of  this  quantity  will  serve  six 

people. 

CHARLOTTE  RUSSE. 


1  level  tablespoonful  of 

granulated  gelatine. 
14  cup  of  cold  water. 

2  cups  cream. 

y3  cup  of  cold  water. 


2  tablespoonfuls  sherry,  or  1 
teaspoonful  of  vanilla 
may  be  used  in  place  of 
the  wine. 

1  dozen  lady  fingers. 


Soak  the  gelatine  a  few  minutes,  add  to  it  one- 
fourth  cup  of  boiling  water  to  dissolve  it.  Whip  the 
cream,  add  the  sugar  and  flavoring,  then  gradually 
whip  in  the  gelatine,  setting  the  dish  in  a  pan  of  ice 
water ;  line  the  mould  with  the  lady  fingers ;  when  the 
cream  becomes  stiff,  pour  into  the  mould. 

PETITE  SPONGE  BAVARIAN. 

Bake  sponge  cake  in  very  thin  sheets ;  with  a  bis- 
cuit cutter  cut  from  it  small  cakes.  Make  a  plain 
Bavarian  cream  and  spread  one-half  inch  thick  on  the 
small  cakes,  place  one  on  top,  making  a  sandwich; 
when  the  Bavarian  cream  seems  firm  cover  the  sand- 
wiches all  over  with  a  chocolate  frosting;  sprinkle 
small  candies  over  the  top. 

DIPLOMATIC  PUDDING. 

Mould  in  a  double  mould.  Line  a  mould  one 
inch  thick  with  wine,  orange  or  lemon  jelly,  fill  up 
the  center  with  Bavarian  cream.  First  decorate  the 
mould  with  candied  fruits,  making  some  design,  hold 
the  decoration  in  place  with  a  little  of  the  jelly  the 
mould  is  to  be  lined  with.  When  firm,  line  with  the 
jelly,  decorate  with  whipped  cream,  sprinkle  over 
with  the  fruits. 


272  ROCKY  MOUNTAIN  COOK  BOOK. 

FRUIT  CREAM. 

Soften  one  and  one-fourth  tablespoonfuls  of  gran- 
ulated gelatine  in  one-fourth  cup  of  cold  water,  dis- 
solve with  one-fourth  cup  of  hot  milk,  add  one-half 
cup  of  sugar,  one-half  cup  each  of  cooked  figs  and 
prunes,  cut  in  small  pieces,  and  one-half  cup  of  white 
grapes  skinned,  seeded  and  cut  in  pieces.  Mix  all 
together  with  one  cup  of  heavy  cream,  whipped,  stir 
occasionally  until  it  begins  to  set,  then  mould. 

CHOCOLATE  MACAROON  CREAM. 


1  tablespoonful  granulated 

gelatine. 
14  cup  cold  water. 

2  cups  milk. 

3  eggs. 


1  square  chocolate. 

y2  cup  sugar. 

y2  cup  macaroons  which 

have  been  dried  and 

rolled  fine. 


Soak  the  gelatine  in  cold  water.  Scald  the  milk. 
Add  chocolate  to  the  milk.  When  melted  add  the  egg 
yolks  beaten  with  the  sugar  with  a  speck  of  salt.  Stir 
until  the  mixture  thickens.  Remove  from  the  fire 
and  add  macaroons.  When  slightly  cooled,  the  stiffly 
beaten  whites.  Teaspoonful  of  vanilla.  Turn  into 
mold.  Serve  cold,  surrounded  by  whipped  cream. 

MACAROON  GINGER  CUSTARD. 

2  cups  scalded  milk.  I    3  eggs. 

6  macaroons  dried  and  rolled  |     3  tablespoonfuls  sugar, 
fine;   speck  of  salt. 

Add  the  macaroons  to  the  hot  milk.  Then  add 
the  eggs  slightly  beaten,  sugar  and  salt.  Bake,  setting 
the  dish  in  a  pan  of  hot  water.  When  firm  remove 
from  the  fire  and  cover  with  thin  slices  of  preserved 
ginger. 


COLD  DESSERTS.  273 

Then  a  meringue  made  of  the  whites  of  two  eggs 
and  two  tablespoonfuls  of  sugar.  Brown  in  the  oven 
a  few  minutes.  Serve  cold. 

GINGER  RICE  SOUFFLE. 

To  one  cup  of  warm  cooked  rice  add  one  table- 
spoonful  sugar;  one-half  cup  of  cream  that  has  been 
whipped  and  two  tablespoonfuls  of  finely  cut  pre- 
served ginger.  Serve  cold  in  glasses. 

PINEAPPLE  SPONGE. 

Two  cups  grated  pineapple  sweetened  to  taste, 
add  one  tablespoonful  granulated  gelatine  that  has 
first  been  softened  in  one-fourth  cup  cold  water  and 
dissolved  in  a  little  hot  water.  Set  in  a  dish  of  cold 
water  or  cracked  ice,  stir  until  it  begins  to  thicken, 
add  a  tablespoonful  of  lemon  juice  and  fold  in  the 
whites  of  four  eggs.  Mould,  serve  with  whipped 
cream  flavored  with  the  pineapple  or  custard  sauce. 

SNOW  PUDDING. 

Make  a  lemon  or  orange  jelly.  When  it  begins  to 
thicken  beat  in  the  whites  of  three  eggs  that  have 
been  whipped  stiff.  Beat  all  together  vigorously  un- 
til it  is  stiff  enough  to  drop  from  a  spoon,  mould, 
serve  with  custard  sauce. 


LEMON  JELLY. 


cup  cold  water. 


1  cup  sugar. 

%  cup  lemon  juice. 


2  cupa  boiling  water. 

Soak  the  gelatine  in  cold  water,  dissolve  with  the 
boiling  water,  then  add  the  sugar  and  lemon  juice. 
When  all  is  dissolved,  strain  and  mould. 


274  ROCKY  MOUNTAIN  COOK  BOOK. 

ORANGE  JELLY. 


box  gelatine, 
cup  cold  water, 
cup  boiling  water. 


2  tablespoonfuls  lemon  juice. 

1  cup  sugar. 

2  cups  orange  juice. 


Soften  the  gelatine  in  cold  water,  dissolve  it  with 
the  hot  water,  add  the  sugar,  lemon  juice,  orange. 
When  all  is  dissolved,  strain  through  a  cheese  cloth. 
Mould,  garnish  the  mould,  if  you  like,  with  slices  of 
orange  held  in  place  with  a  little  of  the  jelly,  un- 
mould  and  surround  with  whipped  cream,  sprinkled 
over  with  candied  orange  peel.  Or  serve  the  orange 
jelly  in  orange  basket  made  from  the  skin,  with  a 
little  whipped  cream  on  top.  Set  the  orange  basket 
on  a  few  green  leaves. 


COFFEE  JELLY. 


j  tablespoonfuls 
gelatine, 
cup  cold  water. 


y2  cup  sugar. 

1  cup  boiling  water. 

iya  cups  strong  coffee. 


Soften  the  gelatine  in  the  cold  water,  add  the  boil- 
ing water,  sugar,  coffee.  When  well  dissolved,  strain 
through  a  cheese  cloth,  mould,  serve  with  whipped 
cream  flavored  with  a  little  orange. 

WINE  JELLY. 


\yz  tablespoonfuls 

gelatine. 
y%  cup  cold  water. 

1  cup  boiling  water. 

2  tablespoonfuls  lemon  juice. 


1  cup  sugar. 

1  cup  sherry  wine  or  one 

cup  of  madeira. 

2  tablespoonfuls  of  brandy. 


Soften  the  gelatine  in  the  cold  water,  add  the  hot 
water  and  sugar  and  the  rest  of  the  materials,  strain 
through  a  cheese  cloth.  The  mould  can  first  be  deco- 
rated with  maraschino  cherries. 


COLD  DESSERTS.  275 

CHAMPAGNE  JELLY. 

Make  the  same  as  wine  jelly,  using  one  cup  of 
champagne.  Omit  the  brandy. 

SAUTERNE  JELLY. 

Make  the  same  as  wine  jelly,  omit  the  brandy,  use 
one  cup  and  a  half  of  sauterne. 

ROMAN  JELLY. 

Into  one  quart  of  lemon  jelly  put  two  wine  glasses 
of  kirsch  and  one  of  rum,  divide  this  into  three  equal 
parts,  color  one  green,  the  other  red  and  leave  the  rest 
uncolored.  Whip  each  part  till  they  begin  to  thicken, 
then  put  in  a  mould  in  alternate  layers. 

PEACH  CHARLOTTE. 


tablespoonful  granulated 
gelatine, 
cup  cold  water, 
cup  boiling  water, 
cup  sugar. 


2  tablespoonfuls  lemon  juice. 

1  cup  peach  juice. 

Whites  of  three  eggs,  or  one 

cup  of  heavy  cream, 

whipped. 


Soften  the  gelatine  in  cold  water,  dissolve  in  hot 
water,  add  the  sugar,  lemon  and  peach  juice,  strain. 
When  it  begins  to  thicken,  fold  in  the  stiffly  beaten 
whites  or  the  whipped  cream.  Line  a  mould  with 
half  peaches,  hold  them  in  place  with  a  little  of  the 
jelly.  When  they  are  firm,  gently  pour  in  the  char- 
lotte, garnish  with  whipped  cream  and  peaches. 

ORANGE  AND  STRAWBERRY  CHARLOTTE. 

Make  the  same  as  peach  charlotte.  For  orange 
use  one  cup  of  the  orange  juice  and  one  cup  of  sugar. 
Line  the  mould  with  slices  of  orange.  Garnish  the 
dish  with  whipped  cream,  flavored  with  orange. 


276  ROCKY  MOUNTAIN  COOK  BOOK. 

For  Strawberry  Charlotte,  line  the  mould  with 
large  strawberries,  hold  in  place  with  the  jelly.  Make 
the  same  as  peach  charlotte,  using  one  cup  of  straw- 
berry juice  and  one  cup  of  sugar.  Garnish  the  dish 
with  whipped  cream  and  strawberries. 

SPANISH  CUSTARD. 


1  tablespoonful  granulated 

gelatine. 

2  tablespoonfuls  cold  water. 
%  cup  boiling  water. 
Yolks  of  three  eggs. 


14  teaspoonful  salt. 
2  cups  thin  cream. 
Whites  of  three  eggs. 
Flavoring. 
%  cup  sugar. 


Soak  the  gelatine  in  cold  water,  then  dissolve  in 
boiling  water.  Beat  the  yolks,  sugar  and  salt  to- 
gether. Scald  the  cream  and  pour  over  the  egg  and 
sugar.  Eeturn  to  the  double  boiler  and  cook  till  it 
thickens,  then  add  the  gelatine  and  whites  of  eggs, 
take  from  the  fire  and  flavor  with  an  essence.  Mould. 

ITALIAN  JELLY. 

Make  a  lemon,  orange  or  wine  jelly.  Decorate 
the  mould  with  preserved  fruits  or  nuts,  hold  in  place 
with  a  little  of  the  jelly,  just  a  few  drops  on  each 
piece.  When  it  is  set,  pour  in  a  layer  of  the  gelatine 
an  inch  thick.  When  that  is  firm,  cover  with  a  layer 
of  fruits  or  nuts,  hold  these  in  place  with  a  little  of 
the  gelatine,  and  so  on  until  the  mould  is  full.  Gar- 
nish with  whipped  cream  and  the  fruits  and  nuts. 

RICE  CREAM. 

Put  one-half  cup  of  well  washed  rice  on  to  boil 
in  one  quart  of  boiling  salted  water,  and  the  yellow  of 
the  rind  of  one-half  orange,  or  lemon.  When  the 
rice  is  tender,  drain,  remove  the  peel,  mix  lightly 


COLD  DESSERTS.  277 

with  the  rice  one  tablespoonful  of  gelatine  that  has 
been  softened  in  a  little  cold  water  and  dissolved  with 
one-half  cup  of  hot  milk  and  one-half  cup  of  sugar. 
When  the  mixture  begins  to  be  a  little  firm,  flavor 
with  three  tablespoonfuls  of  sherry  or  madeira  (that 
can  be  omitted),  and  fold  in  one  cup  of  heavy  cream 
whipped  stiff.  Mould.  This  can  be  garnished  with 
whipped  cream  and  candied  orange  or  lemon  peel,  or 
serve  with  plain  cream  or  preserved  fruits. 

RICE  AND  ALMOND  CREAM  (Mrs.  Lincoln). 

Blanch  and  cut  fine  one-half  cup  of  almonds.  Put 
them  in  double  boiler  with  three  cups  of  milk,  one- 
fourth  cup  of  sugar  and  one-half  teaspoonful  of  salt. 
When  hot,  add  one  cup  of  well-washed  rice.  Cook 
until  the  rice  is  tender.  When  ready  to  serve  dip  out 
in  frappe  glasses,  having  them  about  half  full,  put  on 
a  teaspoonful  of  jelly,  then  fill  with  thick  whipped 
cream,  with  more  jelly  on  top. 

APPLE  CHARLOTTE  RUSSE. 

Pare  and  core  three  or  four  cooking  apples.  Cook 
with  them  the  yellow  rind  of  half  a  lemon  or  orange 
and  half  an  inch  of  stick  cinnamon.  Cook  until  the 
apple  is  very  tender.  Press  through  a  sieve.  There 
should  be  one  cup  of  the  pulp.  Cook  half  a  cup  of 
sugar  with  one-fourth  cup  of  water  to  the  thread 
stage,  pour  slowly  onto  the  white  of  one  egg  beaten 
stiffly,  stirring  all  the  time.  Beat  frequently  until 
cold,  then  add  to  the  apple  with  three  tablespoonfuls 
of  sherry  wine  and  one  tablespoonful  of  granulated 
gelatine  that  has  been  softened  in  one-fourth  cup  of 
cold  water,  then  dissolve  over  hot  water.  Set  the 
mixture  in  a  pan  of  ice  or  snow,  stirring  until  it  be- 


278  ROCKY  MOUNTAIN  COOK  BOOK. 

gins  to  thicken,  then  fold  in  one  cup  of  heavy  cream 
that  has  been  whipped  stiff  with  one-fourth  cup  of 
powdered  sugar.  Fill  the  mould  decorated  with  lady 
fingers  or  macaroons.  Garnish,  when  unmoulded, 
with  whipped  cream  and  charries.  Apricots  can  be 
used  in  place  of  the  apples. 

CHARLOTTE  SNOWBALLS. 

Bake  sponge  cake  mixture  in  deep  round  gem 
pans.  When  cold  ice  the  outside  with  a  boiled  icing. 
Fill  up  the  center  with  whipped  cream  sweetened  and 
flavored.  Place  a  candied  cherry  on  top  or  fill  with 
wine  or  orange  jelly  and  whipped  cream.  The  cakes 
may  be  surrounded  with  the  jelly  when  served. 

CHOCOLATE  BAVAROISE  (Boston  Cooking  School). 

Melt  two  ounces  of  chocolate  (in  a  double  boiler) 
with  one-fourth  cup  each  of  sugar  and  water.  Cook 
until  glossy,  add  to  it  one  cup  of  milk.  When  hot 
add  the  yolks  of  three  eggs  that  have  been  well  beaten, 
with  one-fourth  cup  of  sugar.  Cook  in  the  hot  milk 
and  chocolate  till  the  mixture  coats  the  spoon,  then 
add  one  tablespoonful  of  granulated  gelatine  that  has 
been  softened  in  one-fourth  cup  of  cold  water,  strain. 
Set  the  dish  in  cold  water  or  surround  with  cracked 
ice.  Flavor  with  one  teaspoonful  of  vanilla.  Stir 
until  the  mixture  becomes  thick,  then  fold  in  one  cup 
of  heavy  cream  that  has  been  whipped  stiff.  Mould. 
When  ready  to  serve,  surround  with  whipped  cream 
and  garnish  with  a  few  candied  cherries  or  other 
fruits. 


COLD  DESSERTS.  279 

NEWPORT  WHIPS. 

Mix  two  cups  of  sweet  or  sour  cream  with  half  a 
cup  of  fruit  juice  and  one  tablespoonful  of  lemon 
juice,  and  half  a  cup  of  powdered  sugar.  Beat  till 
stiff.  Serve  in  glasses  with  sponge  cake  or  first  line 
the  glasses  with  lady  fingers  and  fill  up  with  the  whip. 

STUFFED  FIGS. 

Select  fine,  large  figs,  wash  them,  make  an  opening 
on  the  side  of  each  fig  and  press  in  a  teaspoonful  of 
English  walnut  meats  finely  chopped,  fasten  together 
with  a  toothpick.  Cover  with  boiling  water,  cook 
until  tender.  The  time  depends  upon  the  toughness 
of  the  figs.  Ten  minutes  before  removing  from  the 
fire  add  one-third  cup  of  sugar  and  the  juice  of  half 
a  lemon  (this  amount  is  for  a  pound  of  figs).  Flavor 
with  sherry  wine.  Serve  with  whipped  cream. 

ORANGE  SECTIONS  MOULDED  IN  JELLY. 

Make  an  orange  jelly,  have  ready  individual 
moulds.  Set  in  ice  water,  pour  in  a  very  little  of  the 
jelly.  When  hard  arrange  in  each  a  section  of  orange 
that  has  been  freed  from  the  skin.  Add  a  few  drops 
of  the  jelly  to  hold  it  in  place.  When  firm,  fill  up 
the  mould  with  the  jelly.  To  serve,  remove  from  the 
mould,  surround  with  whipped  cream  that  has  been 
sweetened. 

PINEAPPLE  IN  THE  SHELL. 

Select  a  pineapple  that  has  a  nice  green  top.  Cut 
a  slice  from  the  top,  remove  the  pineapple,  cut  in 
small  pieces  and  use  the  same  amount  of  orange  and 
bananas,  mix  with  the  pineapple,  sprinkle  with  sugar, 


280  ROCKY  MOUNTAIN  COOK  BOOK. 

chill.  When  ready  to  serve,  replace  in  the  shell  with 
the  top  011,  surround  the  base  with  green  leaves  and 
serve  from  the  shell. 

CHESTNUT  PUREE  WITH  CREAM. 

Use  the  large  French  chestnuts.  With  a  sharp- 
pointed  knife,  cut  a  cross  on  the  shell  of  the  chestnut, 
put  in  a  pan  in  the  oven  with  a  teaspoonful  of  butter, 
bake  until  the  shell  is  well  broken  open,  then  the 
skin  will  come  from  the  nut  shell,  boil  in  hot  water 
with  a  little  salt  till  tender,  then  mash  through  a 
puree  sieve.  Put  in  a  double  boiler,  sweeten,  flavor, 
add  a  little  cream,  stir  over  the  hot  water  till  almost 
dry,  press  through  a  colander  or  potato  ricer,  onto 
the  serving  dish,  making  a  mound,  surround  with 
whipped  cream  that  has  been  sweetened  a  little  and 
flavored. 

CHESTNUTS  WITH  CREAM. 

Remove  the  shell  and  skin  (as  given  in  chestnut 
puree),  boil  till  tender,  then  add  sugar  (a  half  cup 
of  sugar  to  a  pound  of  chestnuts),  and  boil  until  clear. 
Let  them  remain  in  the  syrup  until  cold,  then  drain. 
Pile  on  a  dish,  boil  the  syrup  down  to  a  thick  con- 
sistency, pour  over  the  nuts.  Serve  cold  with  whipped 
cream. 

PARIS  DE  MARRONS  (Chestnuts). 

Make  a  puree  of  boiled  chestnuts  (see  chestnut 
puree  with  cream),  sweeten  and  flavor  with  lemon, 
vanilla  or  sherry  to  one  pint  of  puree,  add  one  table- 
spoonful  of  granulated  gelatine  that  has  been  soft- 
ened in  a  little  cold  water  and  dissolved  over  hot 
water,  and  one-half  cup  of  heavy  cream  whipped. 
Mould,  garnish  with  whipped  cream  and  glace  chest- 
nuts. 


COLD  DESSERTS.  281 

CHERRY  CREAM. 

One  and  one-half  tablespoonfuls  of  granulated  gel- 
atine softened  in  one-fourth  cup  of  cold  water,  then 
add  one-half  cup  of  boiling  water,  one-half  cup  of 
sugar  (the  amount  of  sugar  depends  upon  the  acidity 
of  the  fruit),  one  cup  of  cherry  juice,  juice  of  half  a 
lemon.  When  this  is  cold  enough  to  hold  together, 
add  one  cup  of  whipped  cream.  This  is  very  pretty 
moulded  in  individual  moulds  and  served  on  sponge 
drops. 


CRUMBLE  TART. 


1  cup  chopped  dates. 
1  cup  chopped  pecans. 
1  cup  sugar. 


2  eggs. 

1  teaspoonful  baking 
powder. 


Mix  all  well  together.  Bake  in  a  buttered  pud- 
ding dish  one-half  hour.  Serve  cold  in  glasses  with 
whipped  cream  on  top. 


282  ROCKY  MOUNTAIN  COOK  BOOK. 


FROZEN  DESSERTS. 


Frozen  desserts  are  much  more  acceptable  in 
warm  weather  than  hot  desserts.  They  can  be  pre- 
pared several  hours  before  using,  which  is  often 
greatly  in  their  favor.  Every  household  should  be 
supplied  with  an  ice  cream  freezer,  and  the  art  of 
making  frozen  desserts  (which  is  very  simple),  should 
be  acquired. 

Proportions  of  Salt  and  Ice. — The  ice  should  be 
cracked  very  fine.  Use  coarse  rock  salt.  In  freezing 
ice  cream  or  sherbets,  three  measures  of  ice  to  one  of 
salt  is  used.  Place  the  can  inside  the  freezer  with 
the  mixture  in  it,  put  on  the  cover  and  adjust  the 
crank  firmly,  turn  the  crank  to  see  that  it  is  in  proper 
working  order,  pack  the  three  measures  of  ice  and 
one  of  salt  around  the  can  and  so  on  till  the  freezer 
is  full.  Turn  slowly  at  first  (this  makes  it  fine 
grained)  ;  turn  constantly  until  the  mixture  stiffens — 
this  you  can  tell  by  the  way  the  crank  moves.  Before 
removing  the  cover  wipe  off  all  the  ice  and  salt,  re- 
move the  paddle,  pack  down  the  mixture  solid  with 
a  spoon,  replace  the  cover,  put  a  cork  in  the  hole, 
drain  off  the  water  and  if  not  to  be  used  at  once,  pack 
the  freezer  full  with  ice  and  salt.  Cover  the  top  with 
an  old  piece  of  carpeting  or  thick  cloth. 

Mousses,  Parfaits,  are  whipped  cream  flavored 
with  or  without  eggs,  packed  in  ice  and  salt.  To  pack 
them  use  two  measures  of  ice  to  one  of  salt. 

To  Unmould  Frozen  Desserts — Dip  the  mould  in 
cold  water,  wring  out  a  cloth  in  warm  water,  wrap 
around  it  and  invert  on  the  serving  dish. 


FROZEN  DESSERTS.  283 

PUNCHES  AND  SHERBETS. 

These  are  water  ices  and  are  usually  served  in 
glasses.  Punches  are  simply  ices  or  sherbets,  with 
liquors  added. 

LEMON  SHERBET. 


1  quart  of  water. 
2y2  cups  of  sugar. 

2  cups  of  lemon  juice. 


Juice  of  one  orange. 
White  of  one  egg. 


Boil  the  sugar  and  water  together  for  ten  min- 
utes; when  cold  add  it  to  the  lemon  and  orange 
juice;  freeze.  When  nearly  frozen,  add  the  white 
of  egg  beaten  to  a  foam. 

ORANGE  SHERBET. 

Make  the  same  way  as  lemon  sherbet,  using  one 
pint  of  orange  juice,  juice  of  one  lemon,  two  cups  of 
sugar. 

PINEAPPLE  SHERBET. 


1  quart  of  water. 

2  cups  of  sugar. 

1  can  grated  pineapple. 


Juice  of  two  lemons  and  one 

orange. 
White  of  one  egg. 


Make  the  same  as  lemon  ice.  The  sherbet  is 
made  more  delicate  by  pressing  the  pineapple  through 
a  sieve  or  squeezing  through  cheese  cloth. 

STRAWBERRY,  RASPBERRY  AND  CURRANT  SHERBETS. 

Heat  the  berries  in  a  little  hot  wrater  for  about 
five  minutes,  then  squeeze  through  cheese  cloth;  to 
every  pint  of  juice  add  the  juice  of  one  lemon.  Boil 
two  cups  of  water,  one  and  one-half  cups  of  sugar  to- 
gether for  ten  minutes,  add  to  the  juices,  freeze,  add- 
ing the  white  of  egg  just  before  it  is  frozen. 


284  ROCKY  MOUNTAIN  COOK  BOOK. 

CHERRY,  PEACH,  APRICOT  AND  PLUM  SHERBETS. 

These  fruits  should  be  cooked  in  a  very  little 
water.  When  tender,  squeeze  through  cheese  cloth. 
Make  the  same  as  strawberry  sherbet.  One  cup  of 
whipped  cream  may  be  added  to  sherbets  after  they 
are  frozen,  stirring  the  crank  a  few  times  to  mix  the 
cream  with  the  sherbet. 

APPLE  SHERBET. 

Select  nice,  bright-flavored  apples ;  cook  with  them 
a  piece  of  cinnamon  bark  and  a  pinch  of  salt,  and 
water  enough  to  cover.  When  very  soft  and  fine, 
mash  through  a  puree  sieve ;  add  a  grating  of  nutmeg 
and  the  juice  of  a  lemon ;  sweeten  to  taste.  Freeze, 
adding  the  beaten  white  of  egg,  as  in  other  sherbets. 
A  little  preserved  ginger  cut  in  small  pieces  may  be 
added  with  the  white  of  egg. 

BOSTON  SHERBET. 

Four  cups  raspberry  juice,  from  fresh  or  pre- 
served berries ;  juice  of  one  lemon ;  sweeten  to  taste, 
then  add  one-half  cup  of  maraschino;  freeze.  When 
frozen,  stir  in  one-half  cup  of  maraschino  cherries, 
cut  in  small  pieces.  Add  the  white  of  egg  as  in  other 
sherbets. 

GRAPE  SHERBET. 


3  cups  water. 
2  cups  sugar. 
14  cup  lemon  juice. 
%  cup  orange  juice. 


2  cups  grape  juice   (purple 

grapes). 
White  of  one  egg. 


Boil  the  sugar  and  water  for  fifteen  minutes ;  add 
the  fruit  juices,  freeze,  and  add  the  white  of  egg  be- 
fore it  is  quite  stiff. 


FROZEN  DESSERTS.  285 

MILK  SHERBET  (Mrs.  Durand). 


4  cups  of  milk. 

Juice  of  three  lemons  and 


3  cups  sugar. 
White  of  one  egg. 


grated  rind  of  one. 

Do  not  add  the  milk  until  ready  to  freeze.  Serve 
ten  people. 

GRAPE  BOMBE. 

Line  a  mould  with  the  grape  sherbet  an  inch 
thick.  A  melon  mould  makes  a  pretty  bombe.  Fill 
the  center  with  sweetened  whipped  cream;  cover  the 
top  over  with  the  sherbet;  pack,  buried  in  ice  and 
salt,  for  three  hours,  using  two  measures  of  ice  to 
one  of  salt. 

Bombes. — Any  of  the  sherbets  used  the  same  as 
the  grape,  makes  delicious  bombes,  strawberry  or 
raspberry  being  particularly  delicious. 

FRAPPE7. 

Frappes  are  made  the  same  as  sherbets,  only  not 
frozen  as  hard. 

COFFEE  FRAPPE. 


1  quart  of  clear  black 

coffee. 
1  cup  sugar  dissolved  in 


Speck  of  salt. 

White  of  one  egg,  added  be- 
fore it  is  quite  frozen. 


the  coffee. 
Serve  in  glasses  with  a  little  whipped  cream  on 


top. 


286  ROCKY  MOUNTAIN  COOK  BOOK. 


PUNCHES. 

Punches  are  used  to  serve  between  courses,  or 
with  a  meat  course.  They  should  be  frozen  only  to 
a  mush. 

TOMATO  PUNCH. 

Cook  together  one-half  can  of  tomatoes,  one  cup 
of  water,  three  apples  cut  in  eights  (without  peel- 
ing), one  cup  of  sugar,  one-fourth  teaspoonful  of  ginr 
ger.  When  the  apples  are  tender,  rub  through  a  fine 
sieve  and  add  the  juice  of  one  lemon,  two  tablespoon- 
fuls  of  preserved  ginger  cut  in  fine  pieces,  four  table- 
spoonfuls  of  maraschino ;  freeze ;  serve  in  glasses. 

TEA  PUNCH. 

Make  one  quart  of  strong  tea,  made  from  Ceylon 
of  Oolong ;  add  the  juice  of  one  orange  and  of  half  a 
lemon,  one  cup  of  sugar,  and  before  it  is  quite  frozen 
add  the  beaten  white  of  an  egg.  After  freezing,  stir 
in  one  cup  of  whipped  cream ;  or,  omit  the  cream  in 
the  freezing  and  put  a  spoonful  on  the  top  of  the 
glasses  when  serving. 

GRAPE  FRUIT  PUNCH. 

Boil  one  cup  of  sugar  and  two  cups  of  water  for 
fifteen  minutes ;  add  one  cup  of  grape  fruit  juice,  and 
the  juice  of  one  large  lemon,  the  beaten  white  of  one 

MINT  PUNCH. 

4  cups  water.  White  of  one  egg. 

2  cups  sugar.  1  cup  creme  de  rnenthe 
1  cup  lemon  juice.  cordial. 

Juice  of  one  orange. 


FROZEN  DESSERTS.  287 

Just  before  the  punch  is  frozen,  add  the  beaten 
white  of  egg,  finish  freezing  and  stir  in  the  cup  of 
creme  de  menthe ;  pack  for  one  hour ;  serve  in  glasses. 

ROMAN  PUNCH. 

Make  the  same  as  the  mint  punch,  using  the 
lemon  ice  for  the  foundation,  and  add,  after  freezing, 
a  cup  of  rum.  Orange  ice  may  be  used  in  place  of 
the  lemon  ice  for  any  of  the  punches. 

CHAMPAGNE  PUNCH. 

Make  an  orange  sherbet.  When  frozen,  add  a  cup 
of  champagne. 

SAUTERNE  PUNCH. 

Make  the  same  as  champagne  punch,  using  one 
cup  of  sauterne  in  place  of  the  champagne. 

CURACAO,  MARASCHINO,  NOYON  PUNCH. 

Make  a  quart  of  pineapple,  orange  or  lemon  sher- 
bet; when  frozen,  stir  in  one  cup  either  of  cham- 
pagne, sauterne  or  rum,  and  a  half  cup  of  any  of  the 
above  cordials. 

GINGER  ALE  IN  PUNCHES. 

In  making  the  sherbets  for  the  punches,  one  quart 
of  ginger  ale  can  be  used  in  place  of  the  water.  This 
gives  a  very  bright,  sparkling  punch,  and  when  sau- 
terne is  added  to  it,  can  hardly  be  recognized  from 
champagne  punch. 

Serving. — These  punches  will  serve  twelve  people. 
10 


288  ROCKY  MOUNTAIN  COOK  BOOK. 

CREME-DE-MENTHE  ICE. 


1  quart  water. 
1  cup  sugar. 


2  tablespoonfuls  lemon  puice. 
White  one  egg. 


Freeze  water,  sugar  and  lemon  juice.  When 
frozen  stir  in  the  creme-de-menthe  and  fold  in  the 
white  of  egg  that  has  been  only  slightly  beaten. 


FROZEN  DESSERTS.  289 

ICE  CREAMS. 

VANILLA  ICE  CREAM. 

4  cups  of  cream.  |    1  tablespoonful  of  vanilla. 

1  cup  of  sugar.  1  egg. 

Beat  the  egg  until  foamy,  then  beat  in  the  sugar, 
add  flavoring  and  cream;  freeze. 

LEMON  ICE  CREAM. 

Make  the  same  as  vanilla,  omitting  the  vanilla, 
and  adding  the  juice  of  one  lemon.  Decorate  the  ice 
cream  with  preserved  lemon  peel. 

ORANGE  ICE  CREAM. 

4  cups  heavy  cream.  I     1%  cups  of  sugar. 

1  cup  orange  juice.  1  egg. 

Juice  of  one  lemon. 

Beat  the  sugar  and  egg  together,  add  the  orange 
and  lemon  juice,  and  just  before  freezing  mix  it  with 
the  cream. 

PINEAPPLE  ICE  CREAM. 


4  cups  heavy  cream. 

iy2  cups  sugar. 

I  cup  grated  pineapple. 


Juice  of  one  lemon. 

1  egg- 

More  sugar  if  necessary. 


Mix  all  together,  beating  the  egg  and  sugar  till 
light;  add  the  mneapple  and  lemon,  and  cream  just 
before  freezing. 

PEACH  AND  APRICOT  ICE  CREAM. 

4  cups  cream.  |     1  cup  of  the  fruit  pulp. 

1  egg.  |    Sweeten  to  taste. 

Beat  the  egg,  mix  all  together,  freeze. 


290  ROCKY  MOUNTAIN  COOK  BOOK. 

COFFEE  ICE  CREAM. 

4  cups  heavy  cream.  j    1  cup  black  coffee. 

1  cup  sugar.  1  egg. 

Beat  the  egg,  add  sugar,  cream  and  coffee,  freeze. 
WALNUT  ICE  CREAM. 


1  cup  walnut  meats  chopped 
fine. 


4  cups  cream. 
1  cup  sugar. 
1  egg. 

The  walnut  meats  can  be  soaked  in  a  little  sherry 
wine  one  hour  before  freezing  if  liked.  Beat  egg,  add 
sugar  and  cream,  and  freeze.  When  frozen,  stir  in 
the  nuts. 


GINGER  ICE  CREAM. 


4  cups  cream. 

1  egg. 

y2  cup  sugar. 


1  cup  preserved  ginger  cut 
in  small  pieces. 


Beat  the  egg,  add  sugar  and  cream,  freeze.    When 
nearly  frozen  add  the  ginger. 

ALMOND  ICE  CREAM. 

4  cups  cream.  |    2  teaspoonfuls  vanilla. 


1  cup  sugar. 


1  teaspoonful  almond. 


i  egg. 
Color  green  with  coloring  paste,  mix  and  freeze. 

RICE  ICE  CREAM. 

Cook  one-half  cup  of  rice  till  very  tender,  with 
the  yellow  rind  of  half  a  lemon.  Make  a  vanilla  or 
lemon  ice  cream.  When  frozen,  stir  in  the  rice. 
Make  this  cream  fully  an  hour  before  serving. 


FROZEN  DESSERTS.  291 

MARSHMALLOW  ICE  CREAM. 

Cook  one  cup  of  sugar,  one-half  cup  of  water  un- 
til it  threads ;  then  pour  over  the  stiffly  beaten  white 
of  one  egg,  adding  a  little  at  a  time  and  beating  all 
the  time;  then  stir  into  the  mixture  one-half  pound 
fresh  marshmallows  that  have  been  broken  in  fine 
pieces ;  one  teaspoonful  of  vanilla,  speck  of  salt,  stir 
into  one  quart  of  cream  and  freeze. 

NEAPOLITAN  ICE  CREAM. 

Make  a  vanilla  ice  cream ;  pack  one-third  of  it  in 
a  mould.  Mix  one  square  of  Baker's  chocolate  with 
another  third;  pack  that  in  the  mould;  add  a  tea- 
spoonful  of  almond  to  the  last  third  and  color  green 
with  coloring  paste ;  pack  smoothly  over  the  chocolate, 
cover  the  mould  securely ;  pack  in  ice  and  salt  for  two 
hours. 

CARAMEL  ICE  CREAM. 

Cook  three-fourths  of  a  cup  of  sugar  to  a  caramel 
and  dissolve  with  one-half  cup  of  hot  water ;  add  the 
water  gradually  and  let  remain  on  the  back  of  the 
stove  until  the  caramel  dissolves.  When  cool,  add  it 
to  one  quart  of  cream,  one-half  cup  of  sugar  and  one 
beaten  egg;  freeze. 

MACAROON  ICE  CREAM. 

Make  a  vanilla  ice  cream,  using  four  cups  of 
cream.  Roll  half  a  dozen  macaroons  to  a  powder, 
soak  in  sherry  for  ten  minutes,  add  to  the  cream  after 
it  is  frozen.  The  sherry  may  be  omitted  if  desired. 


292  ROCKY  MOUNTAIN  COOK  BOOK. 

FRESH  FRUIT  ICE  CREAM. 

Make  a  plain  ice  cream,  the  same  as  for  vanilla 
ice  cream,  omitting  the  vanilla.  Use  two  cups  of  the 
fresh  fruits  and  pulp;  sweeten  to  taste.  In  using 
raspberries  for  raspberry  ice  cream,  it  is  better  to 
cook  them  for  about  five  minutes,  then  they  will  mash 
through  a  sieve  more  easily. 


PISTACHIO  ICE  CREAM. 


4  cups  cream. 
1  cup  sugar. 
1  egg. 


2  teaspoonfuls  vanilla. 
1  teaspoonful  almond. 

Green  vegetable  coloring. 


Beat  the  egg,  add  sugar,  cream  and  flavoring; 
these  two  flavorings  give  the  flavor  of  pistachio,  and 
color  with  a  little  of  the  coloring  that  has  been  dis- 
solved in  a  little  of  the  cream. 

FROZEN  PUDDING  OR  TUTTI-FRUTTI. 

Make  a  vanilla  ice  cream,  using  heavy  cream.  To 
one  quart  of  the  ice  cream  add,  after  it  is  frozen,  one 
cup  of  candied  plums,  apricots  and  cherries  (one  cup 
all  together)  that  have  been  cut  in  fine  pieces  and 
soaked  in  sherry  or  maraschino,  with  a  tablespoonful 
of  brandy,  if  cared  for,  for  one  hour.  Turn  in  a 
mould,  pack  in  ice  and  salt  two  hours  before  serving, 
or  serve  from  the  freezer. 

PLUM  PUDDING  GLACE 

Make  one  quart  of  chocolate  ice  cream,  and  add 
one  cup  of  the  fruits,  as  given  in  frozen  pudding. 

FROZEN  ELLIOTT  PUDDING. 

Make  a  vanilla  ice  cream.  Line  a  melon  mould 
with  macaroons  that  have  first  been  dipped  lightly 


FROZEN  DESSERTS.  293 

in  sherry;  spread  them  over  with  apricot  jam,  fill  up 
the  mould  with  the  vanilla  ice  cream,  pack  in  ice  and 
salt  for  two  or  three  hours  before  serving.  This  pud- 
ding can  be  served  with  a  brandy  sauce. 


FROZEN  BANANAS. 


1  dozen  bananas. 

2  cups  of  sugar. 
2  cups  of  water. 


Juice  of  three  oranges. 
2  cups  heavy  cream. 


Boil  the  water  and  sugar  five  minutes,  cool,  then 
add  the  bananas,  which  should  be  mashed  to  a  pulp, 
and  juice  of  oranges ;  freeze.  Just  before  it  is  frozen 
add  the  cream,  which  has  been  whipped  stiff.  Any 
fruit  can  be  used  in  this  way.  This  will  serve  fif- 
teen people. 

ORANGE  DELICIEUSE. 

Boil  together  for  ten  minutes  three  cups  of  sugar 
and  one  and  one-half  cups  of  water;  cool,  add  three 
cups  of  orange  juice.  Scald  in  double  boiler  one  and 
one-half  cups  of  cream ;  when  scalded,  add  the  beaten 
yolks  of  three  eggs ;  cook  till  it  coats  the  spoon  (about 
five  minutes).  When  cold,  mix  with  the  syrup;  beat 
one  cup  arsd  a  half  of  thick  cream  and  add  to  the 
other  ingredients,  then  freeze  at  once.  When  nearly 
frozen,  stir  into  it  one-half  cup  of  finely  shredded 
orange  peel.  This  will  serve  eighteen  people.  This 
receipt  can  easily  be  divided,  using  one  or  two  thirds, 
as  one  likes. 

FROZEN  PINEAPPLE  PUDDING. 

Place  on  each  side  of  a  melon  mould  a  nice  slice 
of  canned  pineapple.  Put  one  cup  of  the  juice  in  a 
sauce  pan  with  the  yolks  of  four  eggs  (beaten  slight- 


294  ROCKY  MOUNTAIN  COOK  BOOK. 

ly),  stir  until  it  begins  to  thicken;  remove  from  the 
fire  and  beat  with  a  Dover  beater  until  cool,  then  add 
half  a  cup  of  grated  pineapple  and  one  cup  of  heavy 
cream  beaten  stiff.  Fill  up  the  mould  with  the  mix- 
ture, pack  in  ice  and  salt  for  three  hours.  Oranges 
may  be  used  in  this  way,  filling  the  mould  with  orange 
ice  cream  and  lining  it  with  slices  of  orange. 

PEACHES,  APRICOTS  AND  GRATED  PINEAPPLE 
FROZEN  IN  THE  CAN. 

Place  a  tin  can  of  any  of  these  fruits  in  a  deep 
pail  or  tub,  pack  with  ice  and  salt  (two  measures  of 
ice  to  one  of  salt)  for  three  hours.  Open  the  can 
with  the  can  opener,  remove,  without  breaking,  onto 
the  serving  dish,  surround  with  whipped  cream  and 
serve. 

Serve  Ice  Creams  or  Sherbets  in  champagne 
glasses  with  whipped  cream  on  top,  coloring  the  cream 
an  opposite  color  from  the  frozen  cream,  using  the 
juices  of  fruits  or  berries  or  jellies. 

LALLA  ROOKH  OR  FROZEN  EGG-NOG. 


4  cups  of  cream. 

4  eggs. 

1  cup  sugar. 


y2  nutmeg  grated. 

%  cup  of  rum. 

2  tablespoonfuls  of  brandy. 


Beat  the  eggs  to  a  stiff  foam,  add  the  sugar  and 
beat  again.  Mix  with  the  cream  nutmeg  and  a  speck 
of  salt  and  freeze;  when  frozen,  stir  in  the  rum  and 

brandy. 

NESSELRODE  PUDDING. 

Make  a  vanilla  ice  cream  with  a  rich,  thick  cream. 
Boil  one  cup  of  blanched  French  chestnuts  until  ten- 
der; mash  through  a  puree  sieve,  one  cup  of  mixed 


FROZEN  DESSERTS.  295 

candied  fruits  cut  in  small  pieces;  moisten  with  two 
tablespoonfuls  of  maraschino,  sherry  or  orange  juice. 
Stir  the  fruit  into  the  cream  after  it  is  frozen;  let 
stand  fully  an  hour  before  serving. 

SULTANA  ROLL  AND  CLARET  SAUCE. 

Line  one-pound  baking  powder  cans  with  pista- 
chio ice  cream,  sprinkle  with  sultana  raisins  that  have 
first  been  boiled  for  five  minutes,  then  soaked  several 
hours  in  brandy  (drain  from  the  brandy  before  using). 
Fill  the  center  with  whipped  cream  that  has  been 
sweetened  and  flavored;  cover  the  top  with  pistachio 
ice  cream ;  pack  in  ice  and  salt  for  two  hours  before 
serving.  Serve  with  claret  sauce. 

Boil  one  cup  of  sugar  and  one-half  cup  of  water 
to  a  thick  syrup;  when  cool  (not  cold),  add  one-third 
cup  of  claret.  Serve  very  cold  over  the  sultana  roll. 
Sherry  may  be  used  in  place  of  claret. 

CREME-DE-MENTHE  ICE  CREAM. 

1  quart  thin  cream.  I     1  egg. 

1  cup  sugar.  j    i/2  cup  creme-de-menthe. 

Add  sugar  and  beaten  egg  to  the  cream,  a  speck 
of  salt  and  freeze.  When  frozen  stir  into  it  the 
creme-de-menthe.  Pack  for  a  while  before  serving. 

ALASKA  ICE  CREAM. 

Dispose  on  a  platter  lady  fingers  or  slices  of 
sponge  cake.  Place  on  the  cake  a  layer  or  mold  of  any 
kind  of  ice  cream.  Fully  cover  with  meringue. 
Dredge  with  granulated  sugar  and  set  under  the 
flame  to  brown  quickly.  Serve  at  once. 


296  ROCKY  MOUNTAIN  COOK  BOOK. 

PEPPERMINT  CANDY  ICE  CREAM. 

Dissolve  in  one  quart  of  hot  cream  one  cup  of 
peppermint  stick  candy  crushed  fine.  Cool  and  add 
one  beaten  egg  and  more  sugar  if  necessary.  Freeze. 
Pack  in  mold  or  serve  in  glasses.  Garnish  with  a 
little  whipped  cream  with  some  of  the  crushed  pep- 
permint over  the  top. 

MARASCHINO,  SHERRY,  PORT  AND  BRANDY  SAUCES. 

Make  the  same  as  claret  sauce,  using  whatever 
liquor  you  like. 


SAUCES  FOR  ICE  CREAM. 

Can  be  made  from  sweetened  whipped  cream, 
chilled  and  flavored. 

GINGER  SAUCE   (Boston  Cooking  School). 

Dilute  two  teaspoonfuls  of  corn  starch  with  water 
and  stir  in  one-fourth  of  a  cup  each  of  brandy  and 
ginger  syrup,  and  two  tablespoonfuls  of  lemon  juice ; 
cook  five  minutes,  then  add  one-fourth  cup  of  finely- 
chopped  ginger,  a  few  gratings  from  the  rind  of  a 
lemon  and  one  teaspoonful  of  butter.  Serve  hot  or 
cold. 

MAPLE  SAUCE  FOR  ICE  CREAM. 

Boil  two  cups  of  maple  syrup  until  quite  thick, 
then  add  one-half  cup  of  cream  and  a  speck  of  salt ; 
cook  until  it  will  form  a  soft  ball  when  tried  in  cold 
water,  then  pour  over  the  ice  cream.  Keep  it  hot  by 
standing  the  dish  in  hot  water  until  ready  to  use. 


FROZEN  DESSERTS.  297 

HOT  CHOCOLATE  SAUCE  FOR  ICE  CREAM. 

Mix  one  ounce  of  grated  chocolate  with  one  cup 
of  sugar,  add  one-fourth  cup  of  water,  one-fourth 
cup  of  cream,  speck  of  salt,  cook  till  it  will  form  a 
soft  ball  when  tried  in  cold  water.  Serve  at  once, 
or  keep  hot  by  setting  in  hot  water.  This  sauce  may 
be  used  cold  if  preferred. 

HOT  COFFEE  SAUCE  FOR  ICE  CREAM. 

Boil  one  cup  of  sugar  and  half  a  cup  of  cream  for 
five  minutes,  with  a  speck  of  salt,  then  add  one  cup 
of  strong  black  coffee ;  boil  for  ten  minutes,  or  until 
it  becomes  a  thick  syrup. 

HOT  RASPBERRY  AND  STRAWBERRY  SAUCE. 

Boil  one  cup  of  sugar,  two  cups  of  fruit  juice  and 
one  tablespoonful  of  lemon  juice  to  a  thick  syrup. 
Serve  hot  or  cold. 

HOT  ORANGE  SAUCE  FOR  ICE  CREAM. 

Mix  with  one  cup  of  orange  juice  and  the  juice  of 
one  lemon  one  teaspoonf  ul  of  corn  starch  that  has  been 
dissolved  in  a  little  cold  water,  one  cup  of  sugar ;  cook 
to  a  thick  syrup,  strain,  and  serve  hot  or  cold. 


298  ROCKY  MOUNTAIN  COOK  BOOK. 

MOUSSES. 

Mousses  are  whipped  cream,  fruit  pulps  and  fla- 
vorings mixed  together  and  packed  in  ice  and  salt  to 
freeze. 

FRUIT  MOUSSES. 

Whip  two  cups  of  cream  stiff.  If  the  thin  cream 
is  used,  drain  it  through  a  sieve  before  adding  to  the 
pulp.  Mix  enough  sugar  to  the  pulp  to  sweeten — the 
amount  depends  upon  the  acidity  of  the  fruit — then 
mix  with  the  cream,  pour  in  a  mould,  pack  in  ice  and 
salt  for  three  hours,  using  two  measures  of  ice  to  one 
of  salt.  Raspberries  and  peaches  make  very  delicious 
mousse,  the  flavor  of  the  preserved  being  almost  as 
good  as  the  fresh  fruit. 

COFFEE  MOUSSE. 

Whip  two  cups  of  cream  stiff,  add  to  it  three- 
fourths  cup  of  black  coffee  that  has  been  cooked  to  a 
thick  syrup  with  three-fourths  cup  of  sugar,  then 
cooled.  Pack  in  ice  and  salt. 

Chocolate  Mousse. — Melt  two  ounces  of  chocolate, 
add  to  it  one-half  cup  of  cream ;  add  three-fourths  cup 
of  sugar ;  melt  all  together,  cool,  and  add  to  two  cups 
of  whipped  cream.  Pack  in  ice  and  salt  for  three 
hours. 

Curacao  and  Noyon  Mousse. — Add  one-half  cup 
of  curacao  or  noyon  or  two  cups  of  whipped  cream, 
sweeten  with  a  little  powdered  sugar  if  necessary. 
Pack  for  three  hours  in  ice  and  salt. 


FROZEN  DESSERTS.  299 


PARFAITS. 

Parfaits  are  flavorings,  whipped  cream  and  eggs. 
They  are  frozen  by  being  packed  in  ice  and  salt. 

ANGEL  PARFAIT. 

Boil  one  cup  of  sugar  and  one-half  cup  of  water 
till  it  threads,  then  pour  in  a  fine  stream  on  the 
whites  of  two  eggs  beaten  till  foamy.  Set  in  a  dish 
of  ice  water  and  beat  until  cold.  Add  two  teaspoon- 
fuls  of  vanilla,  fold  into  it  two  cups  of  heavy  cream 
beaten  stiff.  Turn  into  a  mould  and  pack  in  ice  and 
salt  for  three  hours,  two  measures  of  ice  to  one  of  salt. 

PINEAPPLE  PARFAIT. 

Make  the  same  as  angel  parfait,  omitting  the  va- 
nilla and  stirring  into  the  syrup  and  eggs  when  cold 
one  cup  of  grated  pineapple. 

MAPLE  PARFAIT. 

To  one  cup  of  rich  maple  syrup  add  the  beaten 
yolks  of  two  eggs,  cook  in  a  sauce  pan,  stirring  con- 
tinually till  it  boils.  Boil  for  five  minutes,  strain,  set 
aside  to  cool.  Beat  two  cups  of  heavy  cream  until 
stiff,  then  fold  in  the  beaten  whites  of  the  eggs.  Whip 
the  syrup  with  a  Dover  beater  until  very  light,  and 
stir  all  the  ingredients  together;  mould  and  pack  in 
ice  and  salt  for  three  hours.  This  amount  will  serve 
twelve  people. 

GINGER  PARFAIT. 

Heat  one  cup  of  ginger  syrup,  pour  slowly  over 
the  whites  of  two  eggs ;  beat  two  cups  of  heavy  cream 


300  ROCKY  MOUNTAIN  COOK  BOOK. 

stiff,  add  to  the  other  ingredients  when  cold,  with  half 
a  cup  of  the  preserved  ginger  that  has  been  put 
through  a  meat  grinder,  or  chopped  very  fine.  Pack 
in  ice  and  salt  for  three  hours. 

CAFE  PARFAIT. 

Boil  one  cup  of  clear  black  coffee  and  three-fourths 
of  a  cup  of  sugar  to  a  thick  syrup,  then  slowly  pour 
over  the  whites  of  two  eggs  that  have  been  beaten  to  a 
foam;  beat  till  cold,  mix  with  two  cups  of  heavy 
cream  that  has  been  whipped  stiff,  mould  and  pack  in 
ice  and  salt  for  three  hours. 

PARFAITS  OF  CHESTNUTS  OR  CANDIED  FRUITS. 

Make  an  angel  parfait;  when  ready  to  put  in  the 
mould,  add  a  cup  of  boiled  chestnuts  or  candied  fruits 
that  have  been  soaking  in  brandy  for  half  an  hour; 
drain  well  from  the  brandy,  roll  in  powdered  sugar 
and  mix  with  the  parfait ;  mould  and  pack  in  ice  and 
salt  for  three  hours. 

PARFAITS  OF  TEA  AND  ORANGE  PEEL. 

1  cup  of  strong  black  tea.     |    2  cups  heavy  cream. 

1  cup  of  sugar.  %  cup  candied  orange  peel. 

4  eggs. 

Mix  the  tea,  sugar  and  beaten  yolks  of  eggs  to- 
gether, cook  in  double  boiler  until  thick  and  creamy. 
When  cold,  mix  with  it  the  cream  beaten  stiff,  and  the 
whites  of  the  eggs,  also.  Cut  the  candied  peel  in  small 
pieces,  soak  until  very  soft  in  maraschino  or  orange 
syrup  or  juice,  fold  into  the  mixture;  pack  in  ice  and 
salt  for  three  or  four  hours.  Serve,  garnished  with 
candied  peel. 


FROZEN  DESSERTS.  801 

BANANA  PARFAIT. 

Peel  and  mash  to  a  pulp  half  a  dozen  bananas; 
add  to  them  a  wine  glass  of  rum  and  one  of  maras- 
chino, a  tablespoonful  of  lemon  juice  (a  few  drops  of 
yellow  vegetable  coloring  mixed  with  a  little  cream 
will  improve  the  color),  one-half  cup  of  sugar,  three 
eggs,  the  yolks  and  whites  beaten  separately,  one  cup 
of  heavy  cream  whipped  stiffly ;  mix  all  together,  fold- 
ing the  whites  in  last;  put  in  a  mould,  pack  in  ice 
and  salt  for  four  hours,  using  equal  parts  of  ice  and 
salt.  The  liquor  can  be  omitted;  three  hours  would 
be  long  enough  to  freeze.  Apricots  or  peaches  can  be 
used  in  the  same  way. 

BISCUIT  GLACE  OR  TORTONI. 

Make  a  thick  syrup  of  one  cup  of  sugar  and  one- 
fourth  cup  of  water.  Beat  the  yolks  of  four  eggs. 
When  the  syrup  is  cool,  add  to  the  eggs  with  half  a 
cup  of  cream.  Cook  all  in  a  double  boiler  until  the 
mixture  coats  the  spoon  like  a  custard,  then  place  in 
a  dish  of  ice  water  and  whip  till  cold;  then  fold  in 
two  cups  of  heavy  cream  whipped  stiff,  flavor  with 
vanilla  or  maraschino.  Put  the  mixture  in  paper 
boxes,  sprinkle  over  the  top  almonds  browned  and 
chopped  fine,  or  macaroons  rolled  to  a  fine  powder. 
Put  the  boxes  in  a  tin  pail,  place  paper  between  each 
layer.  Pack  in  ice  and  salt  for  four  hours. 

MACEDOINE  FRAPPE   (Mrs.  Lincoln). 

Make  a  syrup  by  boiling  four  cups  of  water  and 
two  cups  of  sugar  ten  minutes;  add  the  shaved  rind 
of  one  lemon,  cool,  strain  out  the  lemon;  add  the 
juice  of  three  lemons  and  one-half  cup  of  orange 


302  ROCKY  MOUNTAIN  COOK  BOOK. 

juice,  one-half  cup  of  strong  tea,  one  grated  pine- 
apple, one  pint  of  apollinaris;  add  more  sugar  if 
needed.  Freeze  to  a  granular  consistency,  using  as 
much  salt  as  ice. 

COLLEGE  ICES. 

Put  into  a  frappe  glass  two  tablespoonfuls  of  any 
kind  of  fruit  or  berries  that  have  been  sugared  and 
flavored  with  a  little  brandy  or  wine;  fill  the  glass 
with  vanilla  ice  cream ;  pour  over  the  top  a  little  fruit 
syrup  or  chocolate  sauce. 

GOOSEBERRY  SORBET. 

Cook  together  one  quart  of  gooseberries,  two  cups 
of  water  and  one  cup  of  sugar  till  soft,  then  add  a 
tablespoonful  of  lemon  juice  and  a  little  green  vege- 
table coloring.  When  cold  freeze.  When  quite  stiff, 
add  a  wine  glass  of  maraschino  and  two  tablespoonfuls 
of  rum.  Before  adding  the  lemon  juice  and  coloring, 
mash  through  a  fine  sieve. 

CHOLOCATE  SURPRISE. 

Line  a  melon  mould  with  a  rich  chocolate  ice 
cream  about  one  inch  thick,  fill  up  with  orange  sher- 
bet, cover  the  top  with  the  ice  cream.  Pack  the  mould 
in  ice  and  salt  for  two  hours.  When  ready  to  serve, 
surround  with  crystallized  orange  peel. 

COUPE  DE  JAQUE. 

Fill  frappe  glasses  one-third  full  of  the  following 
mixture:  Cut  in  small  pieces  equal  quantities  of 
orange,  pineapple,  white  grapes  and  English  walnuts ; 


FROZEN  DESSERTS.  303 

soak  in  brandy  for  two  hours.     Fill  up  the  glasses 
with  orange  sherbet. 

COUPES  VENUS. 

Put  two  generous  spoonfuls  of  vanilla  or  peach 
ice  cream  into  champagne  glasses.  Make  a  shallow 
depression  in  the  cream  and  into  it  set  a  whole  pre- 
served peach.  Set  a  maraschino  cherry  on  the  peach. 


304  ROCKY  MOUNTAIN  COOK  BOOK. 


CAKES. 

All    measurements    level,    with    the    exception    of    baking 
powder,  which  is  measured  rounding  with  the  side  of  the  can. 
Sift   flour  before  measuring. 


DIRECTIONS  FOR  MAKING  CAKE. 

The  baking  of  cakes  is  more  affected  by  the  high 
altitude  than  anything  else  we  cook.  Our  sea  level 
receipts  can  be  used  in  high  altitudes  by  adding  one 
more  egg,  not  changing  the  receipt  in  any  other  way, 
in  this  way  making  a  rich,  moist  cake. 

Baking  Cake. — The  oven  should  be  slow,  and 
enough  fire  to  last  until  the  cake  is  done.  Grease  the 
pans  with  lard,  as  butter  burns  very  quickly,  making 
the  cake  black. 

Preparing  the  Materials  for  the  Cake. — The  but- 
ter and  sugar  should  be  creamed  together  very  lightly, 
making  a  creamy,  soft  mixture.  A  great  deal  depends 
upon  creaming  the  butter  and  sugar  properly.  The 
eggs  should  be  beaten  light  and  foamy.  When  the 
whites  are  to  be  beaten  alone,  put  them  in  a  flat  dish 
— a  plate  or  platter — and  beat  with  the  Daisy  beater ; 
they  beat  up  much  quicker  beaten  in  this  way,  al- 
though if  one  cares  to,  they  can  beat  the  whites  in  a 
bowl  with  the  Dover  beater  before  beating  the  yolks, 
thus  having  the  beater  to  wash  but  once.  Sift  salt  and 
baking  powder  with  the  flour.  When  fruit  is  used, 
roll  it  in  flour  and  add  it  last.  When  a  cake  cracks 
open  in  baking,  too  much  flour  has  been  used.  It  is 
hard  to  give  the  exact  amount  of  flour  a  cake  will  take, 
as  some  flour  will  take  more  moisture  than  others. 
Layer  cakes  require  a  hotter  oven  than  thick  cakes. 


CAKES.  305 

When  a  cake  browns  before  it  has  raised,  the  oven  is 
too  hot.  Any  loaf  cake  can  be  baked  as  a  layer  cake. 
All  cakes  should  be  baked  as  soon  as  they  are  made. 
Mix  cake  in  an  earthen  bowl  and  beat  with  a  wooden 
spoon.  Do  not  use  a  cheap  quality  of  butter  or  stale 
eggs.  For  cake  making  use  a  very  fine  granulated 
sugar ;  the  coarse  sugar  makes  cake  heavy  and  coarse- 
grained. Have  everything  ready  before  beginning  to 
make  the  cake.  Cakes  are  divided  into  two  classes — • 
cakes  with  butter,  and  cakes  without  butter. 


SPONGE  CAKE. 


4  eggs. 

%  cup  of  sugar. 

1  cup  of  flour. 


%  teaspoonful  of  salt. 

1  tablespoonful  lemon  juice. 


(In  making  this  cake  at  a  low  altitude,  use  one 
whole  cup  of  sugar.)  Separate  the  whites  from  the 
yolks,  putting  the  yolks  in  the  mixing  bowl;  beat 
them  until  creamy  and  gradually  beat  in  the  sugar; 
add  lemon  juice.  Beat  the  whites  till  stiff ;  sift  the 
salt  with  the  flour,  add  one-fourth  of  the  whites  to 
yolks ;  sift  over  it  one-half  of  the  flour,  then  add  an- 
other fourth  of  the  whites ;  fold  in,  sift  in  the  rest  of 
the  flour,  then  fold  in  the  remainder  of  the  whites. 
Bake  in  a  slow  oven  about  thirty  minutes,  or  until  the 
cake  leaves  the  side  of  the  pan.  If  you  care  for  a 
sugary  top,  sprinkle  a  little  sugar  over  it  before  put- 
ting in  the  oven.  This  cake  can  be  baked  in  loaf, 
layer  or  drop  cakes. 


5  eggs. 

1  cup  sugar. 


BOILED   SPONGE   CAKE. 


1  cup  flour. 
Salt 


306  ROCKY  MOUNTAIN  COOK  BOOK. 

Boil  the  sugar  with  one-third  cup  of  hot  water 
until  a  thick  syrup  or  until  it  will  thread  and  fly. 
Then  beat  it  gradually  onto  the  yolks  that  have  been 
beaten  lightly.  Beat  until  thick.  Add  the  grated 
rind  of  half  a  lemon,  the  sifted  flour  and  the  stiffly 
beaten  whites.  Bake  in  a  tube  pan  one  hour.  This  is 
moist  and  delicious. 

ROLL  JELLY  CAKE. 

Make  the  same  as  above ;  spread  very  thin  on  shal- 
low pans ;  bake  in  a  moderate  oven ;  spread  with  jelly 
while  warm ;  roll  up. 

CREAM  SPONGE  CAKE  (No.  2). 

Beat  the  yolks  of  five  eggs  till  light ;  beat  in  grad- 
ually one  cup  of  sugar  and  alternately  half  a  cup  of 
heavy  cream  and  two  cups  of  flour ;  sift  with  the  flour 
one  teaspoonful  of  baking  powder  and  one-half  tea- 
spoonful  of  salt ;  add  the  grated  rind  of  half  a  lemon, 
and  lastly  fold  in  the  stiffly  beaten  whites  of  the  eggs, 
Bake  about  forty-five  minutes. 

BERWICK  SPONGE  CAKE. 

Beat  seven  eggs  two  minutes  (at  a  low  altitude  use 
six  eggs)  ;  add  three  cups  of  sugar,  beat  five  minutes, 
two  cups  of  flour  sifted  with  one  teaspoonful  of  baking 
powder ;  beat  two  minutes ;  one  cup  of  cold  water,  beat 
one  minute;  one-fourth  teaspoonful  of  salt  sifted  in 
two  cups  of  flour,  beat  three  minutes ;  grated  rind  and 
juice  of  one  lemon,  beat  one  minute.  Observe  the 
time  exactly.  This  quantity  makes  three  loaves. 


CAKES.  307 

SWEDISH  SPONGE  CAKE. 

Beat  the  whites  of  five  eggs  dry  and  the  yolks  of 
five  eggs  very  lightly.  Gradually  beat  one  cup  of 
sugar  into  the  yolks.  Add  the  grated  rind  of  a  lemon 
and  two  tablespoonfu]s  of  lemon  juice.  Then  fold  in 
half  a  cup  of  potato  flour  and  the  whites  of  the  eggs. 
Bake  in  a  tube  pan  about  one  hour. 

GOLD  SPONGE  CAKE. 

Six  eggs  well  beaten.  One  cup  of  sugar  beaten 
into  the  eggs.  Then  add  three  tablespoonfuls  of 
water,  two  of  lemon  puice  and  one  and  a  fourth  cups 
flour  that  has  one  half  teaspoonful  baking  powder  and 
a  little  salt  sifted  with  it.  Bake  in  a  ring  pan  slowly 
one  hour. 

LADY  FINGERS. 


4 


cup  of  powdered  sugar. 


1  teaspoonful  of  lemon  or 
vanilla  flavoring. 


%  teaspoonful  of  salt. 

Make  the  same  as  sponge  cake.  Drop  in  buttered 
lady  finger  pans,  sprinkle  the  top  with  powdered 
sugar.  Bake  from  ten  to  fifteen  minutes.  Drop  by 
the  spoonful  on  a  buttered  pan  for  sponge  drops. 

GOLDEN  ROD  CAKE. 

Beat  the  yolks  of  six  eggs  till  light ;  gradually  beat 
into  these  one-half  cup  of  sugar,  then  two  tablespoon- 
fuls of  orange  juice  and  one-half  cup  of  sifted  flour, 
sifted  again  with  a  level  teaspoonful  of  baking  pow- 
der and  one-fourth  teaspoonful  of  salt ;  bake  in  small 
cakes  and  cover  with  orange  icing. 

ANGEL  CAKE. 

One  cup  of  flour,  sifted ;  mix  with  one  teaspoonful 
of  oream  of  tartar  and  sift  four  times.  Beat  the 


308  ROCKY  MOUNTAIN  COOK  BOOK. 

whites  of  twelve  eggs  until  stiff.  (Eleven  eggs  can  be 
used  in  a  low  altitude.)  Add  one  cup  and  a  half  of 
fine  granulated  sugar  and  beat  again.  Add  one  tea- 
spoonful  of  vanilla  or  almond,  then  mix  in  the  flour 
quickly  and  lightly.  Bake  in  a  funnel  cake  pan ;  line 
the  bottom  with  paper,  not  greased ;  pour  in  the  mix- 
ture and  bake  fifty  minutes. 

MARSHMALLOW  ANGEL  CAKE. 

Bake  a  thin  angel  cake.  When  cold,  cut  through 
the  center.  Spread  over  it  a  layer  of  flavored  and 
sweetened  whipped  cream  that  has  one-half  cup  of 
marshmallows  cut  in  small  pieces  and  whipped  with 
the  cream.  Cover  with  the  cake  and  spread  a  little 
of  the  cream  on  top,  with  the  whole  marshmallows  for 
garnish. 

CAKES  WITH  BUTTER. 

By  changing  the  receipts  a  little,  various  cakes 
can  be  made  from  one  receipt,  simply  by  adding 
spices,  fruits,  chocolate  and  different  flavorings. 
When  the  fruits  are  used,  roll  in  flour  first.  Where 
chocolate  is  used,  vanilla  combines  with  it  to  give  the 
best  flavoring. 

SPICE  CAKE. 

(Made  from  the  Yolks  of  Angel  Cake.    Mrs.  Durand). 

10  yolks.  |     1  scant  cup  granulated 

1%  cups  of  flour.  sugar. 

Put  the  yolks  in  a  granite  sauc£  pan,  beat  the 
sugar  gradually  into  the  eggs  with  a  flat  beater ;  beat 
till  light  and  thick;  set  the  sauce  pan  in  a  pan  of 
boiling  water  on  the  stove.  Cook  till  thick.  When 
cool,  add  two  teaspoonfuls  of  cinnamon,  one-half  tea- 


CAKES.  309 

spoonful  of  cloves  and  one  cup  of  nut  meats  cut  fine, 
and  the  flour  that  has  been  sifted  four  times. 


WHITE  CAKE  (Mrs.  Gaylord). 

V2  cup  of  butter.  [    Whites  of  five  eggs. 

2  cups  of  sugar.  3  cups  of  flour. 

2  teaspoonfuls  of  baking  1  teaspoonful  of  vanilla  or 

powder.  rose  water. 

1  cup  of  milk. 

Cream  butter  and  sugar,  sift  the  baking  powder 
and  flour  together,  add  half  of  the  flour  and  half  of 
the  milk  until  used  up,  then  fold  in  the  stiffly  beaten 
whites  and  flavoring. 

GOLD  CAKE. 


y2  cup  of  butter. 

1*4  cups  powdered  sugar. 

l/2  cup  of  milk. 

Yolks  of  five  eggs. 

y2  teaspoonful  of  baking 

powder.  j 


2  cups  of  flour. 
Flavor  with  mace,  nutmeg 
or  vanilla. 


Cream  the  butter  and  sugar,  add  the  flavoring, 
beaten  yolks,  part  of  the  flour  that  has  the  salt  and 
baking  powder  sifted  in  it,  the  milk,  then  the  rest  of 
the  flour.  Bake  from  thirty  to  forty  minutes. 

SILVER  CAKE. 

Make  the  same  as  the  gold  cake,  using  the  whites ; 
add  the  milk  to  the  creamed  butter  and  sugar,  then 
add  part  of  the  flour,  part  of  the  whites,  the  rest  of 
the  flour,  and  fold  in  the  remaining  whites;  flavor 
with  almond  or  lemon  juice. 


310  ROCKY  MOUNTAIN  COOK  BOOK. 

BRIDE'S  CAKE. 


%  teaspoonful  salt. 

1  teaspoonful  of  lemon  or 
rose  extract  or  yg  tea- 
spoonful  of  almond. 


1  cup  butter. 

114  cups  powdered  sugar. 
Whites  of  eight  eggs. 

2  cups  flour. 

y2  teaspoonful  baking 
powder. 

Cream  the  butter  and  sugar,  add  the  flavoring,  the 
flour  that  has  the  salt  and  baking  powder  sifted  in  it, 
half  of  the  beaten  egg ;  beat  thoroughly.  Fold  in  the 
rest  of  the  whites.  Bake  in  a  round  pan  with  a  tube. 
Cover  with  boiled  icing. 

POUND   CAKE. 

%  Ib.  of  butter.  I     1  Ib.  of  flour  (4  cups). 

1  Ib.  of  sugar  (or  2  cups).     |    2  tablespoonfuls  of  wine  and 

8  or  9  eggs  (if  small,  nine).  |  2  of  brandy. 

In  a  low  altitude  one  pound  of  butter  could  be 
used.  Cream  the  butter,  add  the  sugar  gradually  and 
cream,  then  the  brandy  and  wine.  Beat  the  yolks  of 
the  eggs  very  lightly,  add  those  alternately  with  flour ; 
fold  in  the  whites  last.  One  cup  of  currants,  raisins 
or  citron  may  be  added,  or  spices. 


WHITE  POUND  CAKE. 


1  pound  sugar, 
pound  butter. 


Whites  16  eggs. 

1  pound  blanched  almonds. 


1  pound  flour. 

Cream  the  butter  and  sugar.  Add  part  of  the 
flour,  the  fruit  and  the  rest  of  the  flour.  Fold  in 
whites  of  the  eggs.  This  will  make  two  large  loaves. 
Bake  for  one  hour. 

DENVER  POUND  CAKE. 


ya  pound  butter. 

1/2  pound  powdered  sugar. 

5  eggs. 


Grater  rind  of  half  lemon. 
y2  pound  flour. 


CAKES.  311 

Break  the  eggs  one  at  a  time  in  a  large  plate  and 
beat  with  the  hand.  Then  beat  in  the  butter  and 
sugar  that  have  been  creamed  together.  The  flour 
and  the  lemon  juice.  Bake  for  one  hour. 

LADY  BALTIMORE  CAKE  No.    i. 


ya  cup  of  butter  (scant). 

iyz  cups  sugar. 

1  cup  cold  water. 

3  level  cups  swan's-down 


Two  teaspoonfuls  baking 

powder. 

Whites  of  4  eggs. 
Flavor  with  14  teaspoonful 


flour,  sifted  three  times   I  almond  and  ya  teaspoon  - 

before  measuring.  ful  vanilla;    salt. 

Cream,  butter  and  sugar,  add  one-third  water  with 
one  cup  flour;  beat  thoroughly.  Add  second  cup 
flour  with  one-third  water.  Sift  baking  powder  with 
last  cup.  Add  it  with  the  remainder  of  water.  Beat 
thoroughly,  then  fold  in  the  whites  of  the  eggs  beaten 
stiff.  Bake  in  two  layers  and  ice. 

LADY  BALTIMORE  CAKE  NO.  2. 

Cream  one  cup  of  butter  with  two  cups  of  sugar. 
Sift  together  three  and  a  half  cups  of  flour  and  two 
level  teaspoonfuls  of  baking  powder.  Add  this  to 
the  butter  and  sugar  alternately.  With  one  cup  of 
milk  and  one  teaspoonful  of  rose  water,  beat  the  mix- 
ture very  thoroughly  and  fold  in  the  whites  of  six 
eggs  beaten  lightly.  Bake  in  three-layer  cake  pans. 

FILLING  AND  FROSTING  FOR  LADY  BALTIMORE  CAKE. 

Dissolve  three  cups  of  granulated  sugar  in  one 
cup  of  boiling  water  and  cook  until  the  syrup  will 
spin  a  thread  and  then  pour  it  in  a  fine  stream  on 
to  the  whites  of  three  eggs  beaten  until  stiff,  beating 
constantly  meanwhile.  To  this  frosting  add  one  cup 
of  chopped  raisins,  one  cup  of  chopped  nut  meats  and 


312 


ROCKY  MOUNTAIN  COOK  BOOK. 


five  figs  cut  in  very  thin  strips.    This  mixture  is  used 
as  the  filling  between  the  layers  and  for  the  frosting. 


ALMOST  POUND  CAKE. 


y>  teaspoonful  baking 

powder. 

y4  teaspoonful  salt. 
Little  nutmeg. 


1  cup  sugar. 
%  cup  butter. 
4  eggs. 

2  tablespoonfuls  of  milk. 
1%  cups  flour. 

Cream  the  butter  and  sugar,  add  the  eggs  well 
beaten,  nutmeg,  milk;  sift  the  flour  before  measur- 
ing, then  sift  again  with  the  baking  powder  and  salt ; 
beat  all  together  for  ten  minutes,  bake  in  a  loaf  or 
small  cakes. 

WEDDING  CAKE. 


1  Ib.  currants. 

1  Ib.  dates,  chopped  fine. 

2  Ibs.  raisins. 
1  Ib.  citron. 

1  teaspoonful  each  cinna- 
mon, mace,  allspice, 
cloves  and  2  grated 
nutmegs. 


y2  CUP  brandy. 

1  Ib.  butter. 

1  Ib.  brown  sugar. 

9  eggs. 

4  cups  flour. 

y2  teaspoonful  of  soda  dis- 
solved in  a  tablespoon- 
ful  of  water. 


Cream  butter  and  sugar,  add  yolks  well  beaten, 
part  of  flour,  spices,  part  of  brandy,  rest  of  flour,  then 
the  whites  of  eggs ;  lastly  the  fruit  that  has  been  rolled 
lightly  in  flour.  Bake  in  a  wooden  starch  box,  lined 
with  three  layers  of  paper.  This  cake  requires  from 
five  to  six  hours'  baking  in  a  moderate  oven. 

FRUIT  CAKE. 


cup  of  butter, 
cup  of  sugar 
CUP  dark  molasses 
teaspoonful  soda  sifted 
in  the  flour, 
eggs, 
tablespoonful  mixed 

spices, 
cups  flour. 


2  tablespoonfuls  brandy. 
Juice  of  half  a  lemon. 
y4  cup  of  candied  orange 

peel. 
y%  cup  walnut  meats  chopped 

fine. 

ya  cup  each  of  raisins,  dates 
and  citron. 


CAKES.  313 

Slice  the  citron  and  orange  peel.  Cream  the  but- 
ter and  sugar,  add  spices  and  molasses,  the  beaten 
yolks  of  eggs,  part  of  the  flour,  whites  of  eggs  beaten 
stiff,  lastly  the  fruit  floured,  and  nuts.  Bake  in  a 
slow  oven  for  about  an  hour  and  a  quarter. 

LIGHT  FRUIT  CAKE. 

Make  a  pound  cake ;  add  one  cup  of  currants  and 
raisins  (one  cup  in  all),  and  one-half  cup  of  sliced 
citron,  one  tablespoonful  of  mixed  spices,  the  juice 
and  grated  rind  of  half  a  lemon.  Flour  the  fruit  and 
add  it  last. 

IMPERIAL  CAKE. 


1  pound  sugar. 

1  pound  butter. 

1  pound  flour. 

10  eggs. 

Wine  glass  of  brandy. 


1  pound  blanched  almonds 

cut  in  strips. 

2  pounds  raisins. 

1  pound  citron,  also  cut  in 

strips. 

2  teaspoonfuls  baking 

powder  sifted  with  flour. 

Cream  the  butter  and  sugar.  Add  the  well  beaten 
eggs,  the  flour,  brandy  and  fruit.  This  will  make  two 
good  size  cakes.  Bake  one  hour. 

LEMON  CAKE. 

Cream  one  cup  of  butter  and  two  cups  of  pow- 
dered sugar  (at  a  low  altitude  granulated  sugar  can 
be  used),  beat  the  yolks  of  six  eggs  till  thick  and 
light,  add  alternately  one  cup  of  milk  and  four  cups 
of  flour  sifted  with  one-half  teaspoonful  of  soda ;  beat 
thoroughly,  then  add  the  beaten  whites  of  the  eggs, 
lastly  the  grated  yellow  rind  of  a  good-sized  lemon 
with  the  juice.  Cover  with  an  icing  flavored  with 
lemon  juice. 


314  ROCKY  MOUNTAIN  COOK  BOOK. 

ALMOND  CAKE. 

Make  the  same  as  spice  cake,  omitting  the  spices, 
adding  one-half  cup  of  chopped  almonds,  one-half  tea- 
spoonful  of  almond  extract;  cover  with  a  boiled  icing 
and  sprinkle  over  with  almonds  cut  in  strips. 

PISTACHIO  CAKE. 

Bake  a  silver  or  bride's  cake  in  a  large,  shallow 
pan.  When  cold,  cover  with  a  boiled  icing,  colored 
green  with  vegetable  coloring  and  flavored  with  al- 
mond. Sprinkle  with  blanched  and  finely  chopped 
pistachio  nuts. 

NUT  CAKE. 

Add  one-haf  cup  of  chopped  nuts  (floured)  to 
"Rocky  Mountain"  cake.  Sprinkle  a  layer  of  chopped 
nuts  and  a  little  powdered  sugar  over  the  top  just 
before  putting  in  the  oven,  or  frost  with  a  white  or 
chocolate  frosting,  and  decorate  with  the  whole  nut 
meats.  A  maple  icing  is  delicious  on  this  cake. 


APPLE   SAUCE   CAKE. 


V2  cup  butter. 
1  cup  sugar. 
1  egg  beaten  light. 
1  cup  raisins. 
1  cup  dates. 


1%  cups  sifted  flour. 
1  level  teaspoonful  soda. 
1  teaspoonful  cinnamon. 
1  cup  warm  thick  apple 


sauce. 


Mix  in  usual  manner.     Bake  in  a  tube  pan  lined 
with  buttered  paper,  one  hour  and  a  half. 

FIG  CAKE. 

Add  one-half  cup  of  finely  chopped  figs  (floured) 
to  spice  cake  after  it  is  mixed. 


1  cup  butter. 

2  cups  sugar. 
6  eggs. 

1  cup  milk. 

2  cups  raisins. 

2  cups  chopped  figs. 


CAKES.  315 

FIG  CAKE  (No.  2). 

1  cup  blanched  almonds. 
1  tablespoonful  of  honey. 


3y2  cups  of  flour. 

1  teaspoonful  baking 

powder. 
14  teaspoonful  salt. 


Cream  the  butter  and  sugar,  add  the  eggs  well 
beaten,  and  the  honey.  Soak  the  fruit  in  brandy  for 
a  half  hour,  sift  in  the  flour,  baking  powder  and  salt, 
add  fruit,  mix  with  the  flour,  then  the  milk.  Mix 
well  and  bake  in  two  loaves. 

ROCKY  MOUNTAIN  CAKE  (Loaf  or  Layer  Cake). 


1  scant  cup  of  sugar. 

1/2  cup  of  butter. 

1/2  teaspoonful  of  baking 

powder. 
14  teaspoonful  of  salt. 


1/2  cup  of  milk. 

3  eggs. 

1%  cups  of  flour. 

Flavoring. 


Cream  the  butter  and  sugar,  add  flavoring  of  any 
kind,  the  well-beaten  eggs,  part  of  the  flour  (with  the 
salt  and  baking  powder  sifted  in  it),  the  milk  and  the 
rest  of  the  flour;  beat  thoroughly  for  ten  minutes. 
Bake  in  gem  pans  if  you  like. 

ORANGE  CAKE. 

Make  the  same  as  "Rocky  Mountain"  cake,  add- 
ing the  grated  yellow  of  the  rind  of  one  orange.  Bake 
in  layers  and  spread  with  orange  filling.  Cover  with 
orange  icing. 

MARBLE  CAKE. 

Make  a  "Rocky  Mountain"  cake;  mix  melted 
chocolate  with  one-third  of  it ;  put  in  the  pan  a  layer 
of  the  plain  cake,  then  the  chocolate  mixture,  after 


316  ROCKY  MOUNTAIN  COOK  BOOK. 

that  the  remainder  of  the  mixture.  A  very  nice  way 
to  make  marble  cake  is  to  take  one-third  of  the  mix- 
ture of  "Rocky  Mountain"  cake  and  mix  with  it 
spices,  currants  and  citron,  or  a  little  preserved  orange 
or  lemon  peel. 

SPICE  CAKE. 


yz  cup  of  butter. 

1  cup  of  sugar. 

1/3  cup  of  milk. 

iya  cups  of  flour. 

y2  teaspoonful  of  baking 

powder. 
%  teaspoonful  of  salt. 


Juice  and  grated  rind  of 

half  a  lemon. 

1  teaspoonful  of  cinnamon. 
Several  gratings  of  nutmeg. 
14  teaspoonful  allspice. 
3  whole  eggs  and  the  yolk  of 

one. 


Cream  the  butter  and  sugar,  add  spices,  the  beaten 
yolks  of  eggs,  lemon  juice  and  rind,  part  of  the  flour 
which  has  sifted  in  it  the  baking  powder  and  salt, 
then  the  milk,  the  rest  of  the  flour  and  the  stiffly 
beaten  whites.  Bake  until  the  cake  leaves  the  side  of 
the  pan. 

CURRANT  CAKE. 

Make  the  spice  cake,  omitting  the  spices  and  add- 
ing one-half  cup  of  currants  that  have  been  floured. 

COCOANUT  CAKE. 

Add  one-half  cup  of  grated  cocoanut  that  has  been 
floured  to  "Rocky  Mountain"  cake  just  before  put- 
ting in  the  oven.  Cover  with  boiled  icing  that  has  two 
tablespoonfuls  of  grated  cocoanut  mixed  with  it,  or 
ice  with  the  icing  and  sprinkle  the  cocoanut  over  the 
top. 

NEVER-FAIL  CHOCOLATE  CAKE. 

Melt  together  one  and  one-half  squares  of  Baker's 
chocolate  and  three  tablespoonfuls  of  butter.  Place 
in  a  bowl  and  add  one  cup  sugar,  one-half  cup  milk, 


CAKES.  317 

one  cup  pastry  flour  with  two  teaspoonfuls  baking 
powder,  little  salt. 

Bread  two  eggs  into  the  mixture,  one  teaspoonful 
vanilla.  Do  not  stir  until  all  the  ingredients  are 
added.  Beat  with  Dover  eger  beater  five  minutes. 
Bake  in  a  loaf  for  thirty  or  thirty-five  minutes. 

CHOCOLATE  CAKE. 

Add  one  square  of  Baker's  chocolate  (melted)  to 
"Rocky  Mountain"  cake;  after  the  cake  is  mixed, 
flavor  with  a  teaspoonful  of  vanilla ;  ice  with  a  boiled 
or  chocolate  icing. 

LOAF   CHOCOLATE  CAKE. 

Boil  to  a  thick  cream  one-half  cup  each  of  sugar 
and  milk  and  one  square  of  chocolate ;  let  cool ;  then 
cream  together  one-half  cup  of  butter  and  one  cup 
of  sugar,  then  add  three  well-beaten  eggs,  one-half 
cup  of  milk,  one  teaspoonful  of  baking  powder  sifted 
with  two  cups  of  flour,  a  little  salt,  one  teaspoonful 
of  vanilla  and  the  chocolate  mixture  added  last. 

FUDGE  CAKE. 

Cream  together  one  rounding  tablespoonful  of 
butter  and  three-fourths  cup  of  sugar.  Then  add 
two  squares  of  melted  chocolate  and  one  beaten  egg. 
Three-fourths  cup  of  milk.  One-fourth  teaspoonful 
salt.  One-half  teaspoonful  vanilla.  Add  one  cup  of 
flour  sifted  with  one  rounding  teaspoonful  of  baking 
powder.  Bake  in  a  shallow  pan. 

ICING. 

One  cup  confectioners'  sugar.  One  rounding 
tablespoonful  butter.  Cream  together.  Then  add 


318  ROCKY  MOUNTAIN  COOK  BOOK. 

two  teaspoonfuls  of  dry  cocoa,  one-half  teaspoonful  of 
vanilla  and  two  tablespoonfuls  of  strong  hot  coffee. 
More  sugar  may  be  needed  for  spreading. 

DEVIL'S  FOOD  CAKE. 


1  cup  brown  sugar.  1  egg. 

%  pound  of  chocolate.  %  cup  milk. 


Melt  the  chocolate.  Add  it  to  the  hot  milk  with 
the  sugar  and  cook  to  a  smooth  paste.  Then  add  the 
egg,  beaten  without  separating  the  white  and  yolk 
and  set  aside  to  cool. 

Beat  one-half  cup  of  butter  and  one  cup  of 
sugar  together.  Add  the  yolks  of  two  eggs.  Alter- 
nately one-half  cup  of  milk  and  two  and  one-fourth 
cups  of  flour  that  has  two  rounding  teaspoonfuls  of 
baking  powder  and  a  little  salt  sifted  with  it.  Then 
add  the  well  beaten  whites,  the  cold  chocolate  mix- 
ture, and  one  tablespoonful  of  warm  water.  A  little 
more  flour  may  be  needed.  Bake  in  two  layers. 
Fill  the  layers  and  cover  the  top  with  boiled  frosting. 

POTATO  TORTE. 

Beat  one  cup  of  butter  to  a  cream.  Gradually 
heat  in  one  cup  and  three-quarters  of  sugar.  Add  the 
beaten  yolks  of  three  eggs  and  one  cup  of  mashed 
potatoes.  One  cup  of  sweet  chocolate  grated.  One 
cup  of  finely  chopped  nuts,  grated  rind  of  one  lemon. 
Two  cups  of  flour  sifted  with  two  teaspoonfuls  of 
baking  powder  and  three  egg  whites  beaten  light. 
Bake  in  three-layer  cake  pans  or  in  a  loaf.  Bake  the 
layers  about  fifteen  minutes  and  the  loaf  about  forty- 
five  minutes.  Put  the  layers  together  with  fruit  jelly. 
Cover  the  outside  with  mocha  frosting. 


CAKES.  319 

MOCHA  FROSTING. 

Cream  one  cup  of  butter.  Gradually  beat  in  two 
cups  and  a  half  of  confectioners'  sugar,  and  drop  by 
drop  strong  black  coffee  to  flavor  as  desired. 

TWELFTH  NIGHT  CAKE. 

Beat  to  a  cream  one  cupful  of  butter  and  two  of 
granulated  sugar.  Beat  the  whites  and  yolks  of  six 
eggs  separately ;  beat  the  yolks  into  the  creamed  but- 
ter and  sugar,  a  little  at  a  time,  then  add  one-half  cup 
of  milk  alternately  with  three  cups  of  flour  that  has 
one  teaspoonful  of  baking  powder  sifted  with  it,  then 
fold  in  the  beaten  whites  of  the  eggs,  lastly  add  the 
grated  rind  and  juice  of  half  a  lemon,  a  cup  of  seeded 
raisins  soaked  in  brandy  and  rolled  in  flour,  and  a.  tea- 
spoonful  of  caraway  seeds.  Bake  in  a  round  pan  with 
a  tube  in  the  center,  line  it  with  buttered  paper.  Roll 
the  silver  pieces  in  thin  white  paper,  then  in  flour; 
place  in  opposite  sides  of  the  cake.  Bake  slowly. 
When  cold,  ice  with  a  thick  white  frosting,  decorate 
with  candied  cherries  and  angelica,  surround  with 
holly  and  stick  a  piece  in  the  center. 


CHOCOLATE  NUT  BAR. 


2  eggs. 

1  cup  sugar. 

2  squares  Baker's 

Chocolate. 


cup  melted  butter, 
cup  flour, 
cup  walnut  meats 
broken  in  pieces. 


Mix  all  well  together.     Bake  slowly  in  a  shallow 
pan.     Cut  in  squares  while  warm. 

ANGEL  OR  SPONGE  CAKE  WITH  CHESTNUTS. 

Make  an  angel  or  sponge  cake;  bake  in  a  sheet. 
When  cold,  cut  in  halves  and  cover  with  a  layer  of 
11 


320  ROCKY  MOUNTAIN  COOK  BOOK. 

chestnuts  and  whipped  cream;  or,  bake  in  a  round 
pan ;  when  cold,  cut  out  the  center,  fill  with  the  chest- 
nuts and  cover  the  top  with  whipped  cream  flavored 
with  maraschino.  Shell  and  blanch  the  chestnuts, 
boil  in  sweetened  water.  When  soft  mash  through 
a  sieve,  then  use  in  the  cake. 

ROOSEVELT  CAKES. 

Cut  rich  white  cake  in  squares;  cut  the  squares 
in  halves  and  spread  with  apricot  jam;  cover  with  the 
other  half.  Press  whipped  cream  through  a  pastry 
bag  in  fanciful  shapes  on  top,  or  if  the  bag  is  not 
used,  dot  with  the  cream  and  sprinkle  with  finely-cut 
angelica. 

BROWNIES. 


2  eggs  slightly  beaten. 
1  cup  brown  sugar. 
1  cup  chopped  pecans 


••f   ~"~rr' 

walnuts. 


%  cup  flour. 

y2  teaspoonful  baking 

powder. 
Pinch  of  salt. 


Beat  all  together.     Bake  in  small  cakes.     Mod- 
erate oven. 

POUND  CAKE  WAFERS. 


Ib.  butter  (1  cup). 
Ib.  sugar  (1%  cups). 


4  eggs. 


teaspoonful  of  baking 
powder. 


1  tablespoonful  caraway 

seeds. 
Nutmeg. 


Flour  enough  to  roll  thin,  cut  out  in  rounds, 
sprinkle  with  sugar  and  bake  in  a  quick  oven.  Cream 
the  butter  and  sugar,  add  the  eggs  well  beaten,  nut- 
meg, flour  and  baking  powder  sifted  together,  then 
caraway  seeds. 


CAKES.  321 

VENETIAN  CAKES. 


y4  cup  of  butter. 

i/2  cup  of  powdered  sugar. 

1  cup  of  flour. 


1  cupful  of  chopped  almonds 

or  walnuts. 

1  teaspoonful  of  vanilla. 
Yolks  of  3  eggs. 

Cream  the  butter  and  sugar  till  very  light,  add 
the  well  beaten  yolks,  the  almonds,  flour  and  vanilla. 
Take  a  small  piece,  roll  it  in  powdered  sugar,  then 
made  a  ball  of  it  in  the  hands ;  put  a  piece  of  the  nut 
on  the  top  of  each.  Place  them  an  inch  apart,  bake 
in  a  moderate  oven  about  fifteen  minutes. 

ORANGE  QUARTERS. 

Make  an  orange  or  sponge  cake;  drop  in  tins 
make  for  these  cakes.  Bake  in  a  moderate  oven; 
cover  with  orange  icing. 

ALMOND  WAFERS. 

Cream  half  a  cup  of  butter  and  one  cup  of  pow- 
dered sugar  together,  then  beat  in,  very  slowly,  half 
a  cup  of  milk,  and  lastly  two  cups  of  flour  and  half 
a  teaspoonful  of  vanilla.  Spread  very  thin  on  the 
inverted  bottom  of  a  dripping  pan,  buttered.  Mark 
in  squares,  sprinkle  with  blanched  almonds  chopped 
fine.  Bake  in  a  moderate  oven  five  to  eight  min- 
utes. Lift  from  the  pan  with  a  knife,  roll  on  the  hot 
pan,  putting  one  corner  over  the  other,  or  one  side 
over  the  opposite  side. 

ALMOND  AND  DATE  MACAROONS   (Mrs.  Aldrich). 

Whites  of  four  eggs  beaten  stiff.  Then  beat  in 
gradually  two  cups  of  powdered  sugar,  one  cup 
almonds  that  have  been  blanched  and  put  through  a 


322  ROCKY  MOUNTAIN  COOK  BOOK. 

grinder.  One  cup  of  dates  cut  in  fourths.  Drop  a 
teaspoonful  for  each  cake  on  a  greased  tin  two  inches 
apart.  Bake  very  slowly  about  fifteen  minutes.  Let 
cool  before  removing  carefully  with  a  spatula. 

PEANUT  COOKIES. 


4  tablespoonfuls  of  butter. 

1  egg. 

y2  cup  of  sugar. 

1  cup  of  flour. 


1  teaspoonful  of  baking 

powder. 
Speck  of  salt. 
1  cup  of  shelled  and  chopped 


peanuts. 

Cream  the  butter  and  sugar,  add  the  beaten  egg, 
then  the  flour,  salt  and  baking  powder  sifted  together, 
the  nuts  last.  Roll  into  little  balls.  Place  an  inch 
apart.  Bake  ten  to  fifteen  minutes. 

HONEY  CAKES. 

Four  pounds  of  strained  honey,  one  and  one-half 
pounds  brown  sugar,  one  teaspoonful  of  soda,  cloves 
and  cinnamon  to  taste,  one-half  pound  citron,  cut  in 
strips,  one  quart  hickory  nut  meats,  one  pound  shelled 
almonds,  flour  enough  to  roll  out  and  cut  in  little 
squares.  Warm  the  honey,  then  add  sugar,  add  soda 
dissolved  in  warm  water,  add  the  citron,  nuts, 
chopped  fine.  Warm  the  flour  before  adding.  Bake 
slowly  in  pans,  not  to  touch. 

ONE-TWO-THREE-FOUR  COOKIES. 


1  cup  of  butter. 

2  cups  of  sugar. 
4  cups  of  flour. 


4  eggs. 

2  tablespoonfuls  of  caraway 
seeds  or  spices  to  taste. 


Cream  butter  and  sugar,  add  well  beaten  eggs, 
then  flour  and  spices.     If  you  like,  cover  the  tops 


CAKES.  323 

over  with  finely  chopped  preserved  ginger,  or  pro- 
served  orange  peel  and  a  sprinkling  of  sugar.  Add 
ginger  to  the  mixture  and  bake  as  a  sugar  ginger- 
bread in  one  sheet. 

JUMBLES. 

Roll  one-two-three-four  cookies  a  little  thicker, 
cut  with  a  doughnut  cutter  and  sprinkle  over  with 
sugar. 

WALNUT  WAFERS. 

y2  lb.  brown  sugar.  |    6  tablespoonfuls  of  flour. 

1/2  lb.  walnut  meats.  |    2  eggs. 

Beat  the  yolks  till  light,  beat  in  the  sugar,  add  the 
flour  and  nuts  and  beaten  whites  of  eggs.  Drop  by 
spoonfuls  on  larded  tins  that  have  been  sprinkled  with 
flour.  Bake  quickly. 

SUGAR  COOKIES. 

V2  cup  of  butter.  |     1  teaspoonful  of  baking 

1  cup  of  powdered  sugar.  powder. 

2  eggs.  | 

Flavor  with  lemon  juice,,  vanilla  or  nutmeg.    Use 
flour  enough  to  roll  out;  speck  of  salt. 

HERMITS. 

Add  half  a  cup  of  stoned  and  chopped  raisins  to 
sugar  cookies;  a  little  cinnamon  and  nutmeg. 

COCOANUT  COOKIES. 

Add  a  half  cup  of  grated  cocoanut  to  sugar  cook- 
ies. 


324  ROCKY  MOUNTAIN  COOK  BOOK. 

SPICED  COOKIES. 


%  cup  sugar. 

yx  cup  shortening, 

half  butter. 
1  egg. 

4  tablespoonfuls  milk. 
Salt,  cinnamon,  nutmeg. 


y2  teaspoonful  soda,  dis- 
solved in  one  table- 
spoonful  water. 

1  teaspoonful  baking 
powder. 

V2  cup  chopped  raisons. 


Flour  to  make  stiff  enough  to  roll. 
MARGARET  DELAND  CAKES. 

Beat  two  eggs  and  the  yolk  of  another  until 
foamy;  add  one-half  cup  of  brown  sugar,  three- 
fourths  cup  of  sifted  flour,  one  teaspoonful  of 
baking  powder,  one-half  teaspoonful  of  salt  sifted  to- 
gether, then  stir  in  one  cup  of  pecan  nuts  cut  in  small 
pieces.  Put  the  mixture  in  small  gem  or  muffin  pans 
with  a  pecan  nut  meat  in  the  center  of  each.  Sift  a 
little  powdered  sugar  over  the  top.  Bake  about  fif- 
teen minutes. 

PEPPER  NUTS. 


2  cups  of  powdered  sugar. 

4  eggs. 

%  teaspoonful  of  soda. 

1  teaspoonful  cloves. 

2  teaspoonfuls  cinnamon. 

Ib.  citron. 


1  cup  of  hickory  nuts  cut 

fine. 

1  teaspoonful  salt. 
As  much  flour  as  you  can 

knead  in. 


Beat  the  eggs  well,  then  add  sugar  and  beat  again. 
Cut  the  citron  in  bits,  add  it  with  the  nuts  and  spices, 
sift  flour,  soda  and  salt  together.  After  the  flour  is 
added,  roll  in  little  balls,  place  an  inch  apart  and 
bake  in  a  moderate  oven. 


PECAN  WAFERS. 


Cream  one-fourth  cup  of  butter  and  one-half  cup 
of  sugar  together,  add  almost  drop  by  drop  four  table- 


CAKES.  325 

spoonfuls  of  milk  and  one  cup  of  flour ;  spread  on  the 
bottom  of  a  buttered  pan  as  thin  as  possible.  Sprin- 
kle with  chopped  nuts,  mark  in  squares  and  bake  in  a 
moderate  oven. 

SNOW  BALL  CAKES. 

Bake  angel  or  bride's  cake  in  small  round  gem 
pans.  Cover  with  a  boiled  icing  flavored  with  lemon 
and  put  a  piece  of  candied  ginger  in  the  center  of 

each. 

BOWKNOT  COOKIES. 


y2  cup  butter. 
%  cup  sugar. 
1%  CUP8  flour. 


1  egg. 

Grated  rind  of  half  lemon, 
little  salt. 


Cream  the  butter  and  sugar.  Add  the  beaten  egg. 
Flour  and  flavoring. 

Take  one  teaspoonful  of  the  dough  and  roll  under 
the  hand  making  a  strip  about  four  inches  long. 
Twist  into  a  bowknot  shape.  Place  carefully  on  the 
pan  two  inches  apart.  Bake  in  a  slow  oven. 

SUGAR  CREAM  COOKIES. 

One-half  cup  butter.  One-half  cup  sugar.  Cream 
together.  Then  beat  in  the  yolks  of  two  eggs.  Two 
tablespoonfuls  of  cream.  Spices  as  desired.  Add 
flour  enough  to  roll  thin. 


DATE  BARS. 


1  cup  sugar. 
3  eggs. 

1  cup  chopped  walnut 
meats. 


1  pound  dates  chopped  fine. 
1  cup  flour. 
1  teaspoonful  baking 
powder,  little  salt. 


Beat  the  egg  yolks  and  mix  with  the  sugar.    Add 
the  flour,   baking  powder   and  salt  sifted  together. 


326  ROCKY  MOUNTAIN  COOK  BOOK. 

Add  nuts  and  dates  and  the  beaten  whites  of  the  eggs. 
Bake  in  a  shallow  pan  thirty  minutes  in  a  moderate 
oven.  Cut  in  bars  when  warm.  Roll  in  powdered 
sugar. 

OAT  MEAL  WAFERS. 

tablespoonfuls  butter.     |    \%  cups  granulated  sugar. 


2%  cups  Quaker  Oats. 
3  eggs. 


2  teaspoonfuls  baking 

powder. 
1  teaspoonful  vanilla. 


Cream  the  butter  with  part  of  the  sugar.  Beat 
the  rest  of  the  sugar  with  the  yolks.  Add  other  in- 
gredients and  whites  of  eggs  last.  Let  stand  for  ten 
minutes.  Then  drop  from  a  teaspoon  on  shallow  pans 
two  inches  apart. 


SCOTCH  GINGERBREAD. 


Sift  together. 
2  cups  flour. 


y2  teaspoonful  cinnamon. 
1/2  teaspoonful  grated 

nutmeg. 
y4  teaspoonful  salt. 


cup  granulated  sugar. 
y2  teaspoonfu  soda. 
1  teaspoonful  baking 
powder. 

Then  add  one-half  cup  small  seeded  raisins.  One- 
half  cup  sliced  preserved  ginger.  One-fourth  cup  of 
almonds  chopped  fine.  Heat  one-fourth  cup  of  mo- 
lasses and  one-half  cup  of  shortening  to  the  boiling 
point,  and  stir  into  the  dry  ingredients.  Then  add 
two  well  beaten  eggs.  Bake  in  a  loaf  one  hour  or  in 
a  sheet  half  an  hour. 

ROLLED  OATS,  FRUIT  AND  NUT  COOKIES. 

Beat  a  cup  of  butter  to  a  cream.  Gradually  beat 
in  a  cup  of  sugar.  The  beaten  yolks  of  two  eggs. 
One-fourth  cup  milk.  One  cup  raisins.  One-half 
cup  nuts  chopped  fine.  The  whites  of  two  eggs 


CAKES.  327 


beaten  dry.     Two  cups  rolled  oats  and  two  cups  flour 
sifted,  with  a  level  teaspoonful  soda. 

Mix  thoroughly  adding  more  flour  if  needed  to 
make  a  dough.  Omit  milk  for  richer  dough.  Roll 
out  and  place  an  inch  apart. 


BABA  OR  RUM  CAKES. 


2  cups  flour. 

4  eggs. 

y2  cup  butter. 


V2  teaspoonful  salt. 

1  cake  compressed  yeast. 

*4  cup  water. 


Mix  the  yeast  through  the  water  thoroughly.  Stir 
in  flour  to  make  a  dough.  Knead  into  a  ball.  Cut  at 
right  angles  across  the  top  half  way  through  the  ball 
and  set  in  a  sauce  pan  of  luke  warm  water.  Beat 
the  rest  of  the  flour,  salt  and  butter  and  two  of  the 
eggs  until  smooth.  Add  the  other  two  eggs,  one  at  a 
time,  and  beat.  Then  add  the  light  ball  of  sponge 
and  again  beat  until  smooth.  Turn  into  well  but- 
tered timble  molds.  When  nearly  double  in  bulk 
bake  twenty  minutes. 

Boil  one  cup  of  sugar  and  a  half  cup  of  water 
until  a  thick  syrup.  Add  half  cup  rum.  Turn  the 
hot  syrap  over  the  hot  cakes.  These  are  best  when 
warm  but  may  be  served  cold. 

MARGUERITES. 

Make  a  boiled  icing.  Stir  into  it  six  marshmal- 
lows  broken  in  pieces.  A  tablespoonful  of  ground 
cocoanut.  One  cup  walnut  meats  chopped  fine.  Tea- 
spoonful  vanilla.  Spread  on  crackers.  Brown  in  the 
oven.  Serve  hot  or  cold. 


328  ROCKY  MOUNTAIN  COOK  BOOK. 

ENGLISH  WAR  CAKE. 


1  cup  hot  water, 
cups  raisins. 


1  cup  brown  sugar. 
Spices. 


ya  cup  lard. 

Boil  altogether  three  minutes.  Cool.  Then  add 
one  teaspoonful  soda  and  two  cups  of  flour,  sifted 
with  one  teaspoonful  baking  powder.  Bake  in  round 
pan. 

CANADIAN  WAR  CAKE. 

Two  cups  of  brown  sugar  and  two  tablespoonfuls 
of  lard  are  put  in  a  sauce  pan  with  two  cups  of  hot 
water.  One  teaspoonful  salt.  One  teaspoonful  cin- 
namon. Package  of  seeded  raisins. 

Boil  altogether  five  minutes.  Then  cool.  Add 
three  cups  of  sifted  flour  with  one  teaspoonful  baking 
powder  and  one  tablespoonful  hot  water. 


FILLINGS  FOR  LAYER  CAKE.  329 


FILLINGS  FOR  LAYER  CAKE. 


CHOCOLATE  FILLING. 


iya  cups  granulated  sugar. 

V2  cup  cream. 

1  tablespoonful  of  butter. 


Speck  of  salt. 

Square  of  Baker's  chocolate. 


Cut  the  chocolate  in  small  pieces;  put  all  on  to- 
gether to  cook.  Try  it  in  cold  water ;  when  it  reaches 
the  soft  ball  stage  remove  from  the  fire.  When  cool, 
beat  until  a  thick  cream ;  spread  on  the  cake.  Do  not 
stir  the  filling  after  it  begins  to  boil. 


FIG  FILLING. 

%  Ib.  of  figs.  I    Juice  of  half  a  lemon. 

%  cup  sugar.  |    2  tablespoonfuls  of  sherry. 

Chop  the  figs  fine,  boil  till  tender,  then  add  the 
sugar  and  lemon  juice.  Cook  till  smooth.  Remove 
from  the  fire  and  add  the  sherry. 

CREAM  FILLING. 

For  Cream  Cakes  and  Layer  Calces. — Scald  one 
cup  of  milk,  or  part  milk  and  cream.  When  scalded, 
add  one  egg  beaten  with  one-fourth  cup  of  sugar,  two 
tablespoonfuls  of  flour  and  a  speck  of  salt.  Beat  all 
together  with  a  Dover  beater;  stir  into  the  milk. 
Cook  ten  minutes  and  flavor. 

FIG  CARAMEL  ICING. 

1  cup  of  brown  sugar.  I    1  tablespoonful  butter. 

%  cup  of  cream.  |    Speck  of  salt. 


330  ROCKY  MOUNTAIN  COOK  BOOK. 

Boil  all  together  until  it  will  form  a  soft  ball  when 
tried  in  cold  water.  Remove  from  the  stove.  When 
cool,  add  on&half  cup  of  figs  chopped  fine;  beat  till 
cool  enough  to  spread.  Dates  or  cooked  prunes  can 
be  used  in  the  same  way. 

PRUNE  WHIP  FILLING. 

Bake  sponge  cake  in  layers.  Whip  a  cup  of  cream, 
sweeten  with  powdered  sugar.  Cut  up  cooked  prunes 
to  make  one-half  cup ;  add  to  the  cream. 

MARSHMALLOW  ICING  AND  FILLING. 

Make  a  boiled  icing,  using  the  white  of  two  eggs 
instead  of  one;  cut  one-half  pound  of  marshmallows 
in  small  pieces  and  melt  in  a  double  boiler  with  two 
tablespoonfuls  of  boiling  water.  When  melted,  stir 
into  the  boiled  icing;  flavor  with  vanilla  and  spread. 
Use  for  a  filling  or  icing. 

LEMON  OR  ORANGE  FILLING. 

Mix  the  juice  and  grated  rind  of  one  lemon  with 
one  cup  of  sugar  and  the  beaten  yolks  of  two  eggs 
and  two  tablespoonfuls  of  milk,  a  speck  of  salt.  Cook 
in  a  double  boiler,  stirring  constantly  until  it  thick- 
ens. Spread  when  cold.  To  make  orange  filling,  use 
the  grated  rind  and  juice  of  one  orange  and  two  tea- 
spoonfuls  of  lemon  juice.  Make  the  same  as  lemon 
filling. 

BANANA  FILLING. 

Make  a  boiled  icing.  When  it  is  thick  enough  to 
spread,  stir  into  it  one-half  cup  of  bananas  cut  in 
thin,  small  pieces. 


FILLINGS  FOR  LAYER  CAKE.  331 

PINEAPPLE   FILLING. 

Add  one-half  cup  of  grated  pineapple  to  boiled 
icing  when  it  is  ready  to  spread. 

NUT  FILLING. 

Add  one-half  cup  of  any  kind  of  nuts  (chopped 
fine)  to  boiled  icing  when  thick  enough  to  spread,  or 
nuts  may  be  added  to  a  lemon  or  orange  filling. 

ORANGE  COCOANUT  FILLING. 

Put  in  a  cup  the  grated  rind,  one-half  orange,  and 
the  juice  of  a  whole  one.  Tablespoonful  lemon  juice. 
Fill  the  cup  up  with  water.  Add  one  tablespoonful 
corn  starch  mixed  with  a  little  water.  Cook  until  it 
thickens  over  hot  water.  Stir  into  the  mixture  the 
yolk  of  one  egg  beaten  with  two  heaping  tablespoon- 
fuls  of  sugar  and  one  of  butter.  Cup  of  grated 
cocoanut. 


332  ROCKY  MOUNTAIN  COOK  BOOK. 


ICINGS  FOR  CAKES. 


PLAIN  ICING. 


White  of  one  egg. 
1  teaspoonful  of  lemon 
juice. 


About  one  cup  of  powdered 
sugar. 


Stir  the  sugar  in  the  white  of  egg  without  first 
beating  the  white;  flavor  with  the  lemon  or  any  fla- 
voring you  prefer. 

ORANGE  ICING. 

Juice  of  half  an  orange,  one-half  teaspoonful  of 
lemon  juice,  powdered  sugar;  stir  enough  powdered 
sugar  into  the  juice  to  spread  a  thin  icing. 

CONFECTIONERS'  FROSTING. 

To  two  tablespoonfuls  of  boiling  water  or  boiling 
fruit  juice  and  one  teaspoonful  of  lemon  juice,  add 
enough  confectioners'  sugar  to  spread. 


BOILED   ICING. 


1  cup  granulated  sugar. 
%  cup  of  boiling  water. 
White  of  one  egg. 


y4  teaspoonful  of  cream  of 
tartar. 


Boil  the  sugar  and  water  without  stirring  until 
the  syrup  threads;  beat  the  egg  stiff,  add  the  cream 
of  tartar  and  pour  the  boiling  syrup  over  the  egg  in 
a  fine  stream,  beating  all  the  while.  When  it  is  thick 
enough  to  spread,  put  it  on  the  cake. 


ICINGS  FOR  CAKES.  333 

ROYAL   ICING. 

This  icing  is  thickened  largely  by  the  beating. 
Beat  the  white  of  one  egg  and  a  tablespoonful  of  con- 
fectioners' sugar  vigorously  for  two  minutes ;  add  the 
sugar  by  the  tablespoonful,  beating  after  each  one  for 
some  time.  Keep  on  adding  the  sugar  and  beating 
till  the  mixture  begins  to  sugar  on  the  spoon,  and  a 
knife  will  make  a  clean  cut  through  it.  Add  a  few 
drops  of  lemon  juice  at  a  time  until  a  tablespoonful 
has  been  used. 

YELLOW  FROSTING. 

Beat  the  yolks  of  two  eggs  till  light  colored,  then 
stir  in  powdered  sugar  till  stiff  enough  to  spread. 
Flavor  with  lemon,  vanilla  or  wine. 

MOCHA  FROSTING. 

Wash  one  cup  of  butter  in  cold  water  to  free  from 
the  salt,  pat  to  remove  the  water  and  beat  to  a  cream. 
Beat  in  the  yolk  of  an  egg,  then  gradually  one  and 
one-half  cups  powdered  sugar,  add  strong  coffee  to 
give  the  desired  flavor.  It  should  be  like  strong  cof- 
fee and  cream. 

CHOCOLATE  FROSTING. 

Stir  into  boiled  icing  a  square  of  melted  choco- 
late; add  it  to  the  icing  before  it  is  thick  enough  to 
spread. 

CHOCOLATE  FROSTING  (NO.  2). 


1  cup  granulated  sugar. 
y2  cup  of  cream. 
1  square  of  scraped  choco- 
late. 


y4  teaspoonful  of  salt. 
Speck  of  cinnamon  bark — 
Cook  with  it  if  cared  for. 


334  ROCKY  MOUNTAIN  COOK  BOOK. 

One-half  cup  of  milk  and  one  tablespoonful  of 
butter  may  be  used  in  place  of  the  cream.  Cook  all 
together  without  stirring  till  it  will  fly  a  fine  thread 
wrhen  tried.  Remove  from  the  fire.  When  cold,  beat 
to  a  thick  cream;  flavor  with  vanilla  (if  the  cinna- 
mon is  not  used).  Remove  the  cinnamon  before  start- 
ing to  beat  it. 

NUT  ICING. 

Stir  into  a  boiled  or  plain  icing  one-half  cup  of 
any  kind  of  nuts  you  prefer.    Chop  the  nuts  fine. 

BANANA  ICING  OR  FILLING. 

Add  to  a  boiled  icing  one-half  cup  of  bananas  cut 
in  fine  pieces;  flavor  with  one  teaspoonful  of  lemon 
juice. 

PINK  ICING. 

Color  the  plain  or  boiled  icing  with  a  little  of  the 
pink  vegetable  coloring. 

CARAMEL  ICING. 


1  cup  of  brown  sugar. 
%  cup  of  cream  or  milk. 


If  milk  is  used,  add  one 
tablespoonful  of  butter 
with  it. 

%  teaspoonful  of  salt. 

Boil  without  stirring  till  the  mixture  threads. 
Remove  from  the  fire  and  when  cool  beat  to  a  cream 
and  spread  over  the  cake. 

MAPLE  ICING. 

Boil  the  maple  until  a  thick  syrup,  then  add  one- 
fourth  cup  of  cream  and  a  little  salt;  boil  till  it 
threads.  Make  the  same  as  caramel  icing. 


GINGERBREAD,  DOUGHNUTS,  ETC.  335 

GINGERBREAD,  DOUGHNUTS,  COOK- 
IES AND  CREAM  PUFFS. 

All    measurements    level,    with    the    exception    of    baking 
powder,  which  is  measured  rounding  with  the  side  of  the  can. 
Sift  flour  before  measuring. 


SOFT  GINGERBREAD. 


yz  cup  molasses. 

1/2  cup  milk. 

I  egg. 

54  cup  melted  butter. 


teaspoonful  each  of  cin- 
namon and  ginger. 


14  teaspoonful  salt. 


teaspoonful  of  soda. 


iya  cups  flour. 


Sift  the  dry  materials  all  together;  mix  with  the 
others.  Bake  about  one-half  hour.  If  sour  milk  is 
used,  take  one  teaspoonful  of  soda;  if  heavy  sour 
cream,  omit  the  butter. 


SUGAR  GINGERBREAD. 


V2  cup  of  butter. 
1  cup  of  sugar. 

1  egg- 

i/4  cup  of  milk. 


2  teaspoonfuls  ginger. 
%  teaspoonful  salt. 
1  teaspoonful  of  baking 
powder. 


Mix  stiff  enough  Avith  flour  to  roll  out.  Bake  in  a 
sheet ;  mark  off  the  top  in  diamond  shapes. 

SOFT  GINGER  COOKIES. 

Put  one  teaspoonful  of  ginger  and  soda  in  a  mix- 
ing bowl.  Heat  one  cup  of  molasses  and  put  in  the 
bowl.  Scald  half  a  cup  of  buttermilk,  add  to  the 
molasses;  stir  in  sifted  flour  enough  to  form  a  soft 
dough,  then  half  a  cup  of  softened  butter.  Chill 
thoroughly ;  roll  out,  cut  into  cakes.  Bake  in  a  mod- 
erate oven.  Do  not  change  the  order  of  mixing. 


336  ROCKY  MOUNTAIN  COOK  BOOK. 

HARD  MOLASSES  COOKIES. 


1  cup  molasses. 
1  cup  of  butter. 
1  teaspoonftil  of  soda. 


1  tablespoonful  of  ginger. 
14  teaspoonful  of  salt 


Heat  the  molasses  and  butter  together  until  the 
butter  is  melted.  When  cool,  add  one  teaspoonful  of 
soda  and  the  flour  and  salt.  Use  enough  flour  to  roll 
out,  but  not  more  than  is  necessary. 


GINGER  SNAPS. 


1  cup  molasses. 
V3  cup  sugar. 

2  teaspoonfuls  of  ginger. 


1  teaspoonful  of  soda. 
%  cup  softened  butter. 
Flour  enough  to  roll  very 
thin. 


Heat  the  molasses,  pour  it  over  the  sugar,  then 
add  to  it  the  rest  of  the  materials.     Bake  quickly. 


FILLED  COOKIES. 


1  cup  sugar. 


1 


cup  of  butter  and 
lard  together. 


y2  cup  sweet  milk,  in  which 

dissolve   one   teaspoonful 

of  soda. 
31/2  cups  of  flour  sifted  with 

two    teaspoonfuls    cream 

tartar. 
1  teaspoonful  vanilla,  salt. 

Cream,  butter  and  sugar.  Add  beaten  egg,  milk, 
flour  and  flavoring.  Roll  very  thin,  cut,  and  place  on 
each  cookie  one  teaspoonful  of  the  following  filling. 
Place  another  cookie  on  top  of  the  filling  and  bake. 

FILLING. 

Put  in  a  sauce  pan  one  cup  of  chopped  raisins 
and  nuts,  one-half  cup  sugar,  one-half  cup  water,  one 
tablespoonful  of  flour  blended  with  a  little  lemon 
juice  and  water.  Cook  until  thick. 


GINGERBREAD,  DOUGHNUTS,  ETC.  337 

DOUGHNUTS. 


1  cup  sugar. 

1  cup  milk. 

2  eggs. 

1  tablcspoonful  melted 
butter. 


1  teaspoonful  salt. 

2  teaspoonfuls  baking 

powder. 


Flavor  with  cinnamon,  nutmeg  or  vanilla.  Use 
only  as  much  flour  as  is  necessary  to  roll  out.  Cook 
in  hot,  deep  fat  four  to  six  at  a  time.  Roll  out  only 
a  part  of  the  dough  at  a  time. 


SOUR  MILK  DOUGHNUTS. 


1  cup  sour  milk. 

1  cup  sour  cream. 

2  eggs. 

1  cup  sugar. 


1  level  teaspoonful  soda. 
1  level  teaspoonful  baking 
powder. 


Flour  enough  to  roll.     About  six  or  seven  cups. 
Flavor  with  nutmeg,  cinnamon  or  vanilla. 

RAISED  DOUGHNUTS. 

2  cups  raised  bread  dough.      |     1  tablespoonful  melted 
%  cup  sugar.  butter. 

2  eggs. 

Spice  to  taste.  Flour  enough  to  roll.  Mix  the 
ingredients  well  into  the  dough.  Cut  out  and  fry  at 
once. 

CREAM  PUFFS  AND  ECLAIRS. 


%  cup  of  butter. 
1  cup  boiling  water. 
1  cup  flour. 


3 

Speck  salt. 


Put  the  butter  and  water  in  a  saucepan.  When 
the  butter  is  melted  and  the  water  boiling,  stir  in  the 
flour  and  salt  all  at  once.  Stir  quickly  until  the  mix- 


338  ROCKY  MOUNTAIN  COOK  BOOK. 

tare  is  quite  firm  (a  minute  or  two),  remove  from 
the  fire.  When  cool,  beat  in  the  eggs  one  at  a  time, 
until  the  mixture  is  light  and  smooth.  Drop  in  table- 
spoonfuls  a  little  distance  apart  on  buttered  tins. 
Bake  in  quite  a  hot  oven,  for  thirty  minutes.  Split ; 
when  cool,  fill  with  a  whipped  or  made  cream. 

Eclcwrs. — Make  the  same  as  for  cream  puffs. 
Bake  in  strips  four  inches  long  and  one  wide.  When 
cool,  fill  with  cream.  Cover  with  chocolate  or  any 
frosting  you  care  to  use. 

CREAM  FOR  CREAM  PUFFS  AND  ECLAIRS. 


2  cups  milk  scalded  in 

double  boiler. 
4  tablespoonfuls  flour. 
2  eggs. 


y2  cup  sugar. 

1  teaspoonful  butter. 

Speck  of  salt. 


Mix  the  salt,  sugar  and  flour  together,  wet  with 
a  little  cold  milk;  stir  into  the  hot  milk;  cook  ten 
minutes,  then  add  the  beaten  egg;  cook  five  minutes. 
Remove  from  the  fire ;  flavor  to  taste.  When  cool,  use 
for  the  filling. 


MERINGUES  OR  KISSES. 


Beat  the  whites  of  four  eggs  till  stiff  and  flaky. 
Beat  into  them  gradually  one  cup  of  powdered  sugar. 
When  it  has  become  thick  drop  in  tablespoonfuls  on 
buttered  paper  placed  on  a  board.  Bake  slowly  in 
a  warm  oven  for  half  an  hour,  or  until  they  feel  hard 
and  hollow  to  the  touch.  When  cool,  remove  the  soft 
part,  fill  with  ice  cream,  sherbet  or  whipped  and  fla- 
vored cream;  put  two  together.  Place  on  the  paper 
in  oblong  shape,  for  meringues ;  for  kisses,  drop  from 
a  teaspoon  in  any  shape. 


COMPOTES,  PRESERVING,  ETC.  339 

COMPOTES,  PRESERVING,  JELLIES 
AND  PICKLES. 


COMPOTES  OF  APPLES,  PEARS,  PEACHES  AND 
APRICOTS. 

Pare,  core  or  stone  the  fruit,  cut  in  quarters  or 
halves,  according  to  the  size  of  the  fruit.  Make  a 
syrup  of  one-half  as  much  water  as  sugar.  When  the 
syrup  is  quite  thick,  put  in  the  fruit  and  cook  until 
tender.  Do  not  use  over-ripe  fruits — rather  a  little 
under-ripe.  Then  remove  from  the  syrup  with  a 
skimmer,  lay  carefully  on  a  serving  dish  in  a  circle, 
or  letting  each  piece  overlap  the  other.  Boil  the 
syrup  down  till  thick;  pour  over  the  fruit.  Serve 
cold.  Compotes  are  very  delicious  when  used  to  sur- 
round moulds  of  rice  or  cornstarch,  decorated  with 

whipped  cream. 

BAKED  APPLES. 

Core  and  pare  sour  apples ;  put  in  a  shallow  agate 
or  earthen  dish,  fill  the  cavities  with  sugar,  chopped 
nuts,  chopped  dates,  or  figs.  In  place  of  the  sugar 
maple  syrup  can  be  used.  When  nuts  or  fruit  are 
used  to  fill  them,  use  sugar  or  syrup,  too.  Add  water 
to  cover  the  bottom  of  the  dish.  Cook  in  a  quick 
oven  till  tender.  Remove  carefully  on  the  serving 
dish.  Let  the  syrup  cook  down  until  quite  thick. 
Pour  over  the  fruit.  A  little  mound  of  whipped 
cream  can  be  served  on  each  apple.  Pears  and 
quinces  can  be  baked  in  the  same  way.  A  little 
lemon  juice  or  some  of  the  grated  rind  can  be  used  for 
flavoring. 


340  ROCKY  MOUNTAIN  COOK  BOOK. 

BAKED  PEACHES. 

Remove  stones  and  fill  the  space  with  a  paste  of 
sugar,  butter  and  cinnamon.  Bake  slowly,  basting 
with  a  syrup  of  lemon  juice  and  sugar.  When  tender 
cover  with  meringue.  Brown  and  serve  hot  or  cold. 

STEWED  RHUBARB. 

Wash,  and  if  the  rhubarb  is  a  little  tough,  peel, 
cut  in  inch  pieces.  Cook  till  tender  in  a  granite 
saucepan.  Use  one  cup  sugar  to  two  of  the  fruit, 
and  enough  water  to  well  cover  the  bottom  of  the  dish. 

STEWED  PRUNES. 

Wash  very  carefully,  soak  in  cold  water  for  two 
hours.  If  they  seem  soft  and  fresh,  do  not  soak  them. 
Put  in  porcelain  kettle  with  boiling  water  to  cover. 
Boil  until  tender,  then  add  a  tablespoonful  of  sugar  to 
every  cup  of  prunes.  Boil  ten  minutes  longer. 
Lemon  juice  may  be  added. 

CRANBERRY  SAUCE  AND  JELLY  (Mrs.  Lincoln). 

Put  three  pints  of  washed  cranberries  in  a  granite 
sauce  pan.  On  top  of  them  put  three  cups  of  sugar 
and  three  gills  of  water.  After  they  begin  to  boil, 
cook  them  ten  minutes,  closely  covered  and  do  not 
stir  them.  To  make  the  jelly,  add  equal  quantities 
of  sugar  and  cranberries. 

FIRM  CRANBERRY  JELLY. 

Pick  over,  wash  and  measure  the  cranberries. 
Add  to  them  half  their  amount  of  hot  water.  Cover 
and  cook  until  soft.  Do  not  add  more  water.  Mash 
through  a  strainer.  Add  to  the  pulp  the  same  amount 


COMPOTES,  PRESERVING,  ETC.  341 

of  sugar  as  water.     Stir  well  together  and  put  at 
once  into  the  mold.     This  does  not  require  more 

cooking. 

WHITE  GRAPE  FRUIT  COCKTAIL. 

Remove  the  skins  from  white  grapes  and  cut  in 
halves  and  remove  the  seeds.  Chill  and  place  in  cock- 
tail glasses.  Sprinkle  with  powdered  sugar  and  sher- 
ry wine  or  orange  juice.  Place  a  brandied  cherry  on 
top.  Serve  as  a  first  course  at  luncheon.  Pieces  of 
pineapple,  orange  or  grapefruit  may  be  mixed  with 
the  grapes  if  desired. 

BLUSHING  APPLE. 

Select  bright  red  apples.  Peel  all  but  a  band 
around  the  center.  Core.  Boil  the  apples  and  skins 
together  with  a  little  sugar.  When  the  fruit  is  tender 
remove  carefully  from  the  water  and  place  on  a  serv- 
ing dish.  Drain  out  the  skins.  Add  more  sugar  to 
the  syrup  and  cook  until  thick.  If  not  as  red  as  de- 
sired add  a  little  red  vegetable  coloring.  Pour  over 
the  apples. 


PRESERVING. 

Select  the  best  of  fruits.  Have  them  ripe  and 
fresh.  The  cans  should  be  carefully  washed  and 
filled  up  with  hot  water.  Wash  the  covers  and  put  in 
hot  water.  Use  new  rubbers  every  year  to  prevent 
any  air  reaching  the  fruit. 

PEACHES  AND  APRICOTS. 

Peel  the  peaches  by  placing  in  a  wire  basket  and 
plunging  into  boiling  water,  then  the  skins  will  slip 


342  ROCKY  MOUNTAIN  COOK  BOOK. 

easily.  Halve  them  or  leave  them  whole.  Use  a  few 
of  the  pits — they  improve  the  flavor.  Weigh  the 
fruit  and  use  three-fourths  or  one-half  (just  as  you 
prefer)  as  much  sugar  as  you  have  fruit.  Make 
syrup  by  adding  half  as  much  water  as  you  have 
sugar.  Cook  down  until  quite  thick  (about  as  thick 
as  molasses),  then  add  the  fruit.  Cook  until  trans- 
parent; remove  the  scum  as  it  forms.  Skim  the 
fruit  from  the  syrup  and  fill  the  jars.  If  the  syrup 
seems  a  little  thin,  cook  down;  pour  into  the  jars, 
filling  full  to  overflowing.  Tightly  screw  on  the  cov- 
ers ;  turn  bottom  side  up,  and  as  they  cool,  the  covers 
can  be  tightened. 

BRANDIED  PEACHES  OR  APRICOTS. 

Prepare  and  cook  the  peaches  as  above,  leaving 
them  whole.  Fill  jars  with  the  fruit;  to  every  pint 
jar  of  the  peaches,  add  to  it  one-fourth  cup  of  brandy. 
Cook  the  syrup  down  very  thick,  fill  up  the  jars  with 
it  and  seal. 

PRESERVED  PLUMS. 

Prick  the  fruit  with  a  fork  in  several  places ;  this 
prevents  the  skin  from  breaking  somewhat,  or  they 
may  be  skinned  the  same  as  the  peaches.  Cook  in 
the  same  way. 

BRANDIED  PLUMS. 

Make  the  same  as  brandied  peaches. 

PRESERVED  QUINCES  AND  PEARS. 

Pare  and  quarter,  removing  the  core;  preserve 
the  same  as  peaches.  Pears  are  improved  by  cooking 
in  the  syrup  a  little  of  the  yellow  rind  of  oranges  or 
lemons. 


COMPOTES,  PRESERVING,  ETC.  343 

PRESERVED  PINEAPPLE. 

Pare  and  remove  the  eyes;  use  a  silver  fork  to 
shred  it,  or  cut  in  slices  or  inch  pieces,  not  using  the 
core.  Preserve  the  same  as  peaches. 

GRAPES. 

Wash  and  press  the  pulp  from  each  grape;  boil 
the  pulp  till  tender;  press  through  a  sieve  to  remove 
the  seeds,  add  the  pulp  to  the  skins,  measure,  add 
two  cups  of  sugar  to  every  three  cups  of  the  fruit. 
Boil  all  together  until  quite  thick  and  seal  while  hot 
like  the  other  preserves. 

CITRON. 

Pare  and  core  the  citron,  cut  in  cubes  or  in  fancy 
shapes,  or  scallop  the  edges.  Cook  the  same  as 
peaches,  tie  a  little  ginger  root  in  a  piece  of  cheese 
cloth  and  cook  in  the  syrup  to  flavor,  or  a  little  of  the 
yellow  rind  of  lemon. 

CHERRIES. 

Wash,  remove  the  stones  and  preserve  the  same  as 
peaches. 

PRESERVED  STRAWBERRIES,  RASPBERRIES,  BLACK- 
BERRIES, GOOSEBERRIES  AND  CURRANTS. 

Wash,  remove  from  the  stems  and  preserve  the 
same  as  peaches. 

SUNSHINE  STRAWBERRIES,  RASPBERRIES,  BLACK- 
BERRIES, GOOSEBERRIES  AND  CURRANTS. 

Select  and  hull  three  pounds  of  perfect  fruit. 
Cook  three  pounds  of  fine  granulated  sugar  and  two 


344  ROCKY  MOUNTAIN  COOK  BOOK. 

cups  of  boiling  water  until  a  light  thread  is  formed. 
Do  not  stir  the  sugar  after  it  begins  to  boil.  Cook 
the  fruit  in  the  syrup  ten  minutes.  After  it  begins 
to  boil,  then  pour  out  in  platters  and  let  stand  in  the 
sun  for  two  days.  Cover  with  cheese  cloth.  Put  in 
the  jars  cold,  have  them  fresh  scalded.  Berries  are 
delicious  done  in  this  way;  they  absorb  the  syrup, 
making  them  plump  and  full. 


CANNING, 

Prepare  the  fruit  the  same  as  for  preserving. 
Canning  differs  from  preserving  only  in  the  amount 
of  sugar  used,  and  often  no  sugar  at  all  is  used.  The 
proportion  of  sugar  used  is  one-fourth  as  much  as 
fruit,  and  a  pint  of  water  to  a  pound  of  sugar  in 
making  the  syrup.  Another  way  of  canning  is  to  pack 
the  fruit  tightly  in  the  jars,  fill  the  jars  with  the 
syrup,  place  the  jars  in  a  kettle  of  hot  water,  resting 
the  bottles  on  slats  of  wood  or  folded  paper.  Do  not 
let  them  touch.  Cover  the  boiler,  let  them  cook  till 
the  fruit  is  tender.  The  fruit  will  shrink  a  little,  so 
the  jars  will  have  to  be  filled  up.  It  is  well  to  re- 
serve a  little  syrup  for  this  purpose.  Place  on  the 
tops  and  seal  at  once.  Another  way  is  to  cook  them 
in  their  own  juices.  Fill  the  jars  with  the  fruit,  put 
on  in  the  kettle  with  cold  water  to  reach  half  way  up 
the  jars.  Raise  to  the  boiling  point  and  cook  until 
the  fruit  is  tender.  Let  stand  in  the  water  till  cold 
again.  If  the  fruit  has  shrunken,  fill  up  the  jars, 
using  the  contents  of  one  to  do  it. 

The  fruit  may  be  cooked  without  sugar  and  will 
keep  as  well  by  thoroughly  cooking  in  a  little  water 
and  sealing  immediately. 


COMPOTES,  PRESERVING,  ETC.  345 

CANNING  TOMATOES. 

Eemove  the  skins  by  first  dipping  the  tomatoes 
in  boiling  water.  Cut  in  small  pieces,  reject  the  pith 
or  any  bad  specks.  Cook  them  until  soft,  without 
adding  water,  then  put  in  the  jars  at  once;  have  the 
jars  hot  and  freshly  scalded. 

STRINGED  BEANS. 

Remove  the  strings  from  the  beans.  Leave  them 
whole  or  cut  them  in  inch  lengths  if  preferred.  Wash 
in  cold  water.  Then  fill  into  sterilized  jars.  Set 
the  filled  jars  into  the  steam  cooker.  Put  lukewarm 
water  into  the  cooker.  Cover  and  let  the  jars  heat 
gradually.  Then  fill  each  jar  to  overflowing  with 
boiling  water.  Cover  and  let  cook  until  the  beans 
are  tender  enough  to  serve.  Adjust  the  rubbers.  Add 
salt,  one  teaspoonful  to  a  quart.  Set  the  lids  in  place 
and  cook  again  for  twenty  minutes.  Store  in  a  dark 
place. 

ASPARAGUS. 

Use  only  the  tender  portions  of  freshly  cut  as- 
paragus. Wash  carefully.  Set  the  stalks  head  up  in 
sterilized  jars.  Put  lukewarm  water  in  the  cooker. 
Cover  and  when  boiling  adjust  rubbers.  Fill  the  jars 
with  salt  boiling  water.  Set  the  covers  in  place  and 
cook  about  half  an  hour.  Then  tighten  the  covers. 
Cook  about  ten  minutes  longer. 

PEAS  OR  SHELLED  BEANS. 

Shell  the  peas  or  beans  when  fresh.  Wash  and 
pack  into  jars  shaking  down  meanwhile.  Set  the 
cans  over  lukewarm  water  on  a  rack.  Put  on  the 


346  ROCKY  MOUNTAIN  COOK  BOOK. 

covers  and  let  stand  until  the  water  boils.  Then  fill 
each  jar  to  overflowing  with  boiling  salt  water  and 
cook  until  the  vegetables  are  tender.  Adjust  the  rub- 
bers and  set  the  lids  in  place.  Then  cook  ten  min- 
utes. Remove  and  tighten  the  lids. 


JAMS  OR  MARMALADES. 

Use  equal  quantities  of  fruit  and  sugar.  Pare, 
core  and  cut  in  small  pieces  the  large  fruits;  the 
small  ones  wash  and  hull,  place  in  the  preserving  ket- 
tle the  fruit  and  sugar  in  layers.  Let  stand  half  an 
hour  to  extract  the  juice.  Cook  it  slowly.  When  it 
becomes  clear,  put  a  little  on  a  cold  plate,  if  it  hardens 
it  is  done;  put  in  glasses  or  jars  and  cover. 

ORANGE  MARMALADE. 

1  dozen  oranges.  3  lemons. 

4  grape  fruit. 

Slice  the  fruit  very  thin.  Remove  the  seeds, 
weigh  it,  to  every  pound,  or  two  cups,  allow  three 
cups  of  water;  put  in  a  crock  and  let  stand  twenty- 
four  hours,  then  put  on  the  fire  and  boil  one-half 
hour.  Return  it  to  the  crock  and  let  remain  another 
twenty-four  hours,  then  measure.  To  every  pint  add 
two  and  one-fourth  cups  of  sugar,  then  boil  until  it 
jellies  slightly.  This  amount  will  make  about  twelve 
quarts. 

CANDIED   ORANGE  PEEL. 

Cut  rind  of  orange  in  thin  strips.  Soak  two  days 
in  cold  water.  Cover  well  with  water  and  change 
fully  ten  times  a  day.  Drain,  put  on  the  stove  cov- 


COMPOTES,  PRESERVING,  ETC.  347 

ered  with  cold  water.  Let  come  to  a  boil,  then  drain. 
Make  a  thick  syrup,  cook  the  straws  in  the  syrup  till 
it  hairs,  then  remove  from  the  syrup  and  roll  in  gran- 
ulated sugar. 

RHUBARB  MARMALADE. 

One  quart  of  red  rhubarb  cut  in  pieces.  Four 
oranges,  pulp  and  grated  rind.  One  lemon,  juice  and 
rind.  Three  cups  sugar.  Cook  all  together  until 
thick. 


To  make  clear  jelly,  select  perfect  fruit,  wash  it  and 
put  in  a  porcelain  lined  kettle  with  water  enough  to 
cover.  Cook  slowly  till  the  fruit  is  tender,  strain 
through  a  flannel  bag,  measure  the  juice,  allow 
one  cup  less  of  sugar  than  you  have  of  juice. 
Warm  the  sugar  in  the  oven,  but  do  not  allow 
it  to  burn.  Boil  the  juice  twenty  minutes, 
then  add  the  hot  sugar,  stir  until  the  sugar  is  dis- 
solved, skim  thoroughly  and  cook  about  ten  minutes, 
or  until  it  jellies  when  a  little  is  dropped  on  a  cold 
plate.  Turn  at  once  in  glasses,  let  remain  to  settle 
twenty-four  hours,  then  cover  the  tops  with  melted 
paraffine.  Over-ripe  fruit  will  not  jelly. 

CURRANT  JELLY. 

Wash  the  currants,  pick  off  any  that  are  not  per- 
fect, but  do  not  stem  them.  A  few  boxes  of  raspber- 
ries cooked  with  the  currant  gives  a  delicious  flavor. 
Four'boxes  of  raspberries  to  twenty-four  boxes  of  cur- 
rants give  a  delicate  flavor  of  the  raspberries.  Pro- 
ceed with  making  the  jelly  as  directed  above. 


348  ROCKY  MOUNTAIN  COOK  BOOK. 

CRABAPPLE  AND  APPLE  JELLY. 

Wash,  cut  in  quite  small  pieces,  but  do  not  pare. 
Barely  cover  with  cold  water,  cook  till  soft,  then 
strain.  A  little  of  the  yellow  of  lemon  or  orange  peel 
improves  the  flavor,  cooked  with  the  apples,  or  a  little 
of  the  root  ginger. 

QUINCE  JELLY. 

Make  the  same  as  apple  jelly. 
GRAPE  JELLY. 

Select  under-ripe  grapes ;  the  wild  grapes  give  the 
best  flavor.  Wash  them,  add  a  quart  of  cold  water 
to  twelve  boxes  of  grapes,  cook  until  they  are  tender 
and  well  broken  apart  and  proceed  the  same  as  di- 
rected. 

PLUM  JELLY. 

Make  the  same  as  grape  jelly,  using  the  wild 
plums  if  convenient. 


PICKLES. 

TO  SWEET-PICKLE  FRUIT  AND  BERRIES  (Mrs.  Lincoln). 

Eight  pounds  of  fruit,  four  pounds  of  best  brown 
sugar,  one  quart  of  best  vinegar,  one  cup  of  mixed 
whole  spices,  stick  cinnamon,  cassia  buds,  allspice  and 
cloves,  less  of  the  latter  than  of  the  former.  Tie  the 
spices  in  a  bag  and  boil  with  the  vinegar  and  sugar. 
Skim  well,  then  add  the  fruit.  Cook  till  the  fruit  is 
clear.  Remove  carefully  from  the  syrup  and  put  in  a 
jar  or  a  crock.  Boil  the  syrup  down  nice  and  thick 
and  pour  over  the  fruit.  Seal. 


COMPOTES,  PRESERVING,  ETC.  349 

PEACHES. 

Scald  to  remove  the  skins,  leave  them  whole,  cook 
without  breaking.  Do  not  stick  with  cloves. 

PEARS. 

Pare  them,  leave  them  whole  with  the  stem  on. 
CUCUMBERS,  WATERMELON   AND  CANTALOUPE. 

Pare  them,  remove  the  soft  part  from  inside,  cut 
in  pieces  to  serve.  Cook  in  boiling  water  for  ten 
minutes,  drain  and  cook  in  the  hot  syrup  till  clear 

and  tender. 

PINEAPPLE. 

Pare,  remove  the  eyes,  cut  in  serving  pieces  or 
slices  and  cook  in  the  syrup  till  clear. 

CURRANTS,  GRAPES  AND  ALL  BERRIES. 

Remove  from  the  stems,  wash  and  cook  in  the 
syrup  until  they  form  the  consistency  of  jam.  .  Pre- 
pare the  grapes  for  the  syrup,  as  given  for  preserving. 

PICKLED  WALNUTS  (Boston  Cooking  School). 

Take  the  walnuts  when  they  are  well  filled  put 
and  tender,  pierce  each  one  with  a  strong  needle  three 
or  four  times  and  lay  them  in  a  brine  which  com- 
pletely dissolves  its  salts,  changing  for  fresh  every 
day  for  nine  days,  then  spread  the  nuts  in  the  air 
until  they  become  black.  Put  them  in  crocks  and 
pour  over  them  this  mixture,  boiling  hot:  A  gallon 
of  vinegar,  an  ounce  each  of  ginger  root,  allspice, 
mace  and  whole  cloves,  and  two  ounces  of  pepper- 
corns, boil  all  together  for  ten  minutes.  Cover,  press- 


350  ROCKY  MOUNTAIN  COOK  BOOK. 

ing  the  nuts  under  the  vinegar  with  a  plate.     Let 
them  stand  six  weeks  before  using. 

APPLE  CHUTNEY  (Boston  Cooking  School). 

Pare  and  core  a  dozen  sour  apples,  peel  a  mild 
onion  and  seed  one  cup  of  raisins,  chop  the  apples, 
onions,  raisins  and  three  green  peppers  very  fine,  add 
one  pint  of  cider  vinegar,  half  a  cup  of  currant  jelly 
and  let  simmer  an  hour.  Then  add  two  cups  of  su- 
gar, the  juice  of  four  lemons,  one  tablespoonful  of 
ground  ginger  and  a  tablespoonful  of  salt,  and  cook 
another  hour,  stirring  almost  constantly.  Store  as 

canned  fruit. 

GINGER  APPLE. 

Five  pounds  of  sour  apples  chopped  fine,  three 
pounds  brown  sugar,  one  ounce  ground  white  ginger 
root,  one  cup  of  water.  Cook  slowly  three  or  four 
hours  or  till  transparent. 

UNCOOKED  PICKLES. 

Use  medium-sized  pickles,  cut  in  slices  one-fourth 
inch  thick;  pack  them  in  quart  jars,  with  three  me- 
dium-sized onions  sliced  very  thin,  and  one  hot  red 
pepper  to  each  jar;  add  one  tablespoonful  of  salt  and 
fill  up  with  water.  Add  one-half  teaspoonful  of  pul- 
verized alum.  Let  stand  over  night,  then  drain  oflj 
the  water  and  rinse.  Fill  the  jars  full  of  the  pickles, 
and  add  two  tablespoonfuls  of  olive  oil  and  fill  with  a 
good,  sharp  vinegar.  Seal. 

PICKLED  CUCUMBERS. 

Make  a  brine  of  one  pint  of  coarse  salt  and  six 
quarts  of  boiling  water,  boil  and  skim  clear,  wash 


COMPOTES,  PRESERVING,  ETC.  351 

one  hundred  and  fifty  small  cucumbers,  put  in  the 
brine  and  let  remain  forty-eight  hours,  covered,  then 
drain.  Soak  in  cold  water  for  two  hours,  drain  and 
put  them  in  a  crock.  Stick  one  large  onion  full  of 
cloves,  an  ounce  of  horseradish  root  and  several  lit- 
tle red  peppers,  and  put  with  the  cucumbers  and  a 
piece  of  alum  the  size  of  a  pea.  Fill  a  muslin  bag 
with  one  cup  of  mixed  spices,  celery  seed,  white  mus- 
tard seed,  whole  cloves,  allspice,  peppercorns,  stick 
cinnamon,  boil  this  in  vinegar  enough  to  cover  the 
cucumbers  for  ten  minutes.  Put  the  bag  in  the  crock 
with  the  vinegar,  pour  off  the  vinegar  the  third  day, 
reheat  it  and  return  to  the  pickles.  Do  not  use  for 
three  weeks. 

MIXED  PICKLES. 

Anything  that  you  wish  to  use  can  be  added  to  the 
cucumbers  in  the  brine — pieces  of  cauliflower,  small 
onions,  nasturtium  seeds,  watermelon,  beans.  All 
make  good  pickles. 

CUCUMBER  AND  ONION  PICKLES. 

Four  hundred  small  cucumbers.  Two  pounds  of 
pickling  onions.  Spices.  Soak  cucumbers  in  salt 
brine  over  night.  Drain.  Rinse  well  with  cold  water 
and  dry  in  a  towel.  Place  in  an  earthen  crock  lay- 
ers of  cucumbers  and  onions  and  spices.  Then  cover 
with  boiling  hot  vinegar.  These  will  be  crisp  and 
ready  for  use  after  three  weeks. 

MUSTARD  PICKLES. 

Equal    quantities    of    small    cucumbers,    button 
onions,  cauliflower  picked  apart,  sliced  green  toma- 
toes and  two  or  three  sliced  green  peppers.     Soak  in 
12 


352  ROCKY  MOUNTAIN  COOK  BOOK. 

the  brine  and  drain,  as  given  in  Pickle  Cucumbers. 
Prepare  enough  of  the  following  mixture  to  cover: 
To  one  quart  of  vinegar,  use  one  cup  of  brown  sugar, 
one-half  cup  of  flour  and  one-half  cup  of  ground  mus- 
tard. Boil  the  sugar  and  vinegar  for  five  minutes, 
skim,  mix  the  mustard  and  flour  together,  pour  the 
hot  vinegar  slowly  onto  it,  stirring  until  smooth.  Pour 
hot  over  the  pickles.  They  will  be  ready  to  use  in 
three  weeks. 

DILL  PICKLES. 

Fill  a  quart  jar  with  pickles  about  the  size  of  a 
finger.  Between  the  pickles  put  in  a  piece  of  dill  or 
more  if  desired.  When  the  jar  is  full  add  a  level 
tablespoonful  of  salt.  Pour  in  cold  water.  Put  dill 
on  top  and  seal  air  tight.  Place  the  jars  in  the  sun 
each  day  until  the  water  is  cloudy.  When  the  water 
looks  clear  again  the  pickles  are  ready  for  use.  A 
few  whole  peppers  may  be  added. 

PICCALILLI  OR  CHOW-CHOW. 


8  Ibs.  of  green  tomatoes. 

1  cup  of  salt. 

2  cups  brown  sugar. 
8  small  onions. 

2  heads  of  celery. 
1  teaspoonful  of  white 
pepper. 


1  tablespoonful  whole  cinna- 
mon, broken  up. 

1  tablespoonful  of  whole  all- 
spice. 

1  tablespoonful  mustard 

seed. 

2  quarts  best  vinegar. 


Chop  or  slice  the  tomatoes,  sprinkle  the  salt  over 
them  and  let  stand  over  night,  in  the  morning  drain 
off  the  water  and  chop  the  onion  and  celery,  place  all 
in  a  porcelain  lined  kettle,  sprinkle  with  sugar,  tie  the 
spices  in  a  bag,  add  those  and  the  vinegar,  cook  slowly 
all  day.  Put  in  jars  or  earthen  crock. 


COMPOTES,  PRESERVING,  ETC.  353 

CHILI  SAUCE. 

Make  the  same  as  the  chow-chow,  only  using  ripe 
tomatoes  and  chop  them  quite  fine.  To  eight  pounds 
of  the  tomatoes  use  one  pound  of  onions  chopped  fine. 
Salt  over  night  and  proceed  the  same  as  the  above 
receipt. 

TOMATO  CATSUP  (Mrs.  Campbell.) 

Boil  one  bushel  of  ripe  tomatoes,  skins  and  all. 
When  soft,  mash  through  a  colander  to  remove  the 
skins  and  seeds.  Mix  one  cup  of  salt,  two  pounds  of 
brown  sugar,  half  an  ounce  of  cayenne  pepper,  three 
ounces  each  of  ground  allspice,  mace  and  celery  seed, 
two  ounces  of  ground  cinnamon,  tie  in  a  muslin  bag, 
add  to  the  tomato  two  quarts  of  best  vinegar.  Cook 
slowly  till  reduced  to  one-half.  It  is  an  improvement 
to  add  a  cup  of  brandy  a  few  minutes  before  it  is 
done.  Put  in  small  bottles,  seal,  keep  in  a  cool  place. 

WATERMELON  PICKLE. 

Cut  rind  in  inch  pieces,  and  soak  in  a  weak  brine 
over  night.  In  the  morning  rinse  well  and  drop  in 
strong  boiling  alum  water.  (One  tablespoonful  of 
powdered  alum  to  two  quarts  of  water).  Let  stand 
fifteen  minutes.  Then  drop  in  ice  water.  Let  re- 
main until  cold.  Make  a  syrup  of  cup  of  sugar  and 
one  quart  of  water.  When  boiling  drop  melon  in  and 
simmer  six  to  eight  hours.  Pour  off  this  syrup  and 
drop  the  melon  into  a  syrup  made  of  two  cups  of 
vinegar  and  six  cups  of  sugar.  Add  spices  tied  in  a 
cheese  cloth.  Let  boil  thoroughly  and  remain  over 
night  in  the  syrup.  Next  morning  fill  the  jars  full 
of  the  melon  boiling  down  the  syrup  and  pour  into 
the  jars.  Seal. 


354  ROCKY  MOUNTAIN  COOK  BOOK. 

CONFITURE. 

5  boxes  of  cherries.  I    5  oranges. 

5  Ibs.  sugar.  |    2  Ibs.  raisins. 

Grate  rind  of  half  the  oranges ;  peel  the  rest  and 
slice  in  thin  pieces ;  chop  raisins ;  stone  cherries ;  first 
add  the  sugar  and  let  remain  until  the  other  things 
are  prepared,  then  mix  together  and  boil  hard  thirty 
minutes. 


CANDIES.  355 


CANDIES. 


FONDANT. 

Fondant  is  the  basis  of  all  French  cream  candies 
and  can  be  kept  any  length  of  time,  if  air  tight  and  in 
a  cool  place.  A  great  variety  of  bonbons  and  choco- 
lates can  be  made  from  it  by  using  different  flavor- 
ings, nuts  and  fruits,  and  also  makes  a  delicious  icing 
for  small  and  large  cakes.  White  grapes  and  straw- 
berries with  the  hulls  on  dipped  in  the  fondant  makes 
a  delicious  bonbon. 

To  Make  Mints. — When  the  fondant  is  rather  a 
thin  cream,  flavor  with  mint,  drop  on  buttered  slab 
or  rice  paper  from  a  teaspoon. 

VEGETABLE  COLORING. 

The  vegetable  colorings  are  perfectly  harmless; 
use  only  a  small  quantity,  as  a  little  will  color  a  large 
amount  of  fondant. 

TO  MAKE  FONDANT. 

2  cups  of  sugar.  %  teaspoonful  of  cream  of 

i/2  cup  of  water.  tartar. 

Do  not  stir  after  it  begins  to  boil ;  let  it  cook  until 
it  reaches  the  soft  ball  stage;  the  thermometer  regis- 
ters at  that  stage  236° — 238°,  or  try  a  little  in  cold 
water,  and  if  it  forms  a  soft  ball  in  the  fingers,  it  is 
done,  and  must  be  removed  at  once.  Let  it  cool  until 
it  forms  a  crust;  if  stirred  while  too  warm  it  will 
grain.  Stir  until  it  becomes  thick  and  creamy.  If  it 


356  ROCKY  MOUNTAIN  COOK  BOOK. 

becomes  grainy,  cook  again  with  a  little  cool  water. 
Various  candies  can  now  be  made  by  using  the  differ- 
ent flavorings,  nuts  and  fruits.  Fondant  is  used  for 
creaming  nuts,  figs  and  dates. 

COATING  FOR  CHOCOLATE. 

Place  equal  quantities  of  fondant  and  chocolate 
with  a  few  drops  of  vanilla,  over  hot  water,  stirring 
constantly  until  melted.  Dip,  place  on  rice  paper, 
allow  to  harden.  If  the  chocolate  gets  thick,  add  a 
few  drops  of  hot  water,  also  place  the  dish  that  holds 
the  chocolate  in  warm  water  while  dipping  to  keep 
from  hardening. 

GLACE  ORANGES,  GRAPES,  NUTS,  ETC. 
2  cups  sugar.  |     %  cup  water. 

Boil  together  without  stirring,  until  the  thermom- 
eter registers  340°,  or  until  the  syrup  crackles  and 
breaks  when  a  little  is  put  in  cold  water.  Remove 
from  the  fire,  drop  the  pieces  into  the  syrup  one  at  a 
time  with  a  candy  wire,  or  two  forks,  place  on  an 
oiled  slab  or  rice  paper  to  dry. 

To  glace  oranges,  divide  the  sections  carefully, 
allow  them  to  dry  several  hours  before  dipping.  To 
glace  grapes,  wipe  the  grapes  dry  and  leave  the  little 
stem  on  to  prevent  them  from  getting  moist. 

CHOCOLATE  FUDGE. 


2  cups  fine  granulated 

sugar. 
1/2  cup  cream. 


2  squares  of  Baker's  choco- 
late or  2  tablespoonfuls 
of  cocoa. 

2  tablespoonfuls  of  butter. 

Speck  of  salt. 


CANDIES.  357 

Stir  until  the  ingredients  are  melted,  but  not  after 
it  begins  to  boil.  Cook  until  it  forms  the  soft-ball 
stage  when  tried  in  cold  water.  Remove  from  the 
fire.  When  cool,  stir  until  thick  and  creamy,  pour 
into  a  pan  and  when  cold  cut  in  squares.  One-half 
cup  of  chopped  nuts  can  be  added  just  before  taking 
from  the  fire. 

MAPLE  FUDGE. 

2  cups  thick  maple  syrup.      I    2  tablespoonfuls  butter. 
J/2  cup  of  cream.  |    Speck  of  salt. 

Make  the  same  as  chocolate  fudge.  If  the  syrup 
is  not  very  thick,  cook  down  before  putting  in  the 
other  ingredients. 


PANOCHA. 


2  cups  brown  sugar, 
cup  cream. 


Speck  salt. 


cup  chopped  walnuts. 


2  tablespoonfuls  butter. 

Make  the  same  as  fudge,  add  the  nuts  just  before 
removing  from  the  fire. 

OPERA  CARAMELS. 

3  cups  fine  white  sugar.          I    %  teaspoonful  of  cream  of 
1  cup  of  cream.  tartar  (scant). 

Boil  together  until  it  reaches  the  soft-ball  stage. 
When  cool,  flavor,  add  one-half  cup  of  any  chopped 
nuts,  or  fruits,  or  a  mixture  of  both.  Stir  to  a  thick 
cream,  then  turn  into  a  buttered  dish  to  the  depth  of 
half  an  inch.  When  cold  cut  in  little  squares. 

CHOCOLATE  CARAMELS. 


%  cup  white  sugar. 
Va  cup  brown  sugar. 
ya  cup  molasses. 


2  squares  Baker's  chocolate. 
%  cup  of  cream  or  milk. 


358  ROCKY  MOUNTAIN  COOK  BOOK. 

If  milk  is  used,  add  two  tablespoonfuls  of  butter. 
Stir  the  mixture  constantly  while  cooking.  When  it 
snaps  and  cracks  tried  in  cold  water,  remove  from 
the  fire,  pour  in  buttered  pans,  add  chopped  nuts  be- 
fore removing  from  the  fire,  if  desired. 

BUTTER  SCOTCH 

2  cups  sugar.  I    %  cup  butter. 

1/3  cup  cream. 

Cook  all  together  until  it  snaps  when  tried  in  cold 
water.  Pour  in  buttered  pans,  cut  in  little  squares 
before  quite  cold. 

PEANUT  CANDY. 

Fill  a  tin  one-half  inch  deep  with  the  nuts.  Cook 
sugar  with  a  little  water  until  it  crackles  when  tried 
in  cold  water,  pour  over  the  nuts. 

VINEGAR  CANDY 

2  cups  sugar.  I    3  tablespoonfuls  vinegar. 

y2  cup  water.  j    4  tablespoonfuls  butter. 

Cook  all  together  until  it  hardens  when  tried  in 
cold  water.  Pour  in  a  buttered  pan.  When  cool 
enough  to  handle  pull  until  it  is  white  and  creamy 
looking,  cut  in  squares  or  sticks. 


MOLASSES  CANDY. 


2  cups  molasses. 


cup  of  butter. 


1  cup  of  white  or  brown 
sugar. 

Cook  until  it  hardens  when  tried  in  cold  water. 
Pour  in  buttered  pans.  When  cool  enough  to  handle 
pull  till  light  colored.  Cut  in  sticks.  One  cup  of 
chopped  nuts  may  be  added  just  as  you  take  it  from 
the  stove. 


BEVERAGES.  359 


BEVERAGES. 


To  make  good,  bright-tasting  tea  and  coffee,  the 
water  should  be  freshly  boiled.  Water  that  has  been 
boiled  for  some  time  loses  its  life  and  gives  a  dull 
taste  to  drinks.  Before  making  tea  or  coffee,  scald 
the  pot. 

TEA. 

Put  the  tea  in  a  strainer  and  wash  with  cold 
water,  then  put  in  the  scalded  pot  and  pour  on  the 
freshly  boiled  water,  let  remain  on  the  back  of  the 
stove  for  five  minutes,  then  pour  the  tea  from  the 
leaves  into  a  hot  pot  and  serve,  often  the  tea  is  left 
to  remain  on  the  leaves,  it  then  soon  becomes  bitter. 
The  proportion  used  depends  upon  the  strength  re- 
quired, and  the  .kind  of  tea  used.  Tea  is  considered 
by  some  to  be  better  if  made  very  strong  and  diluted 
with  boiling  water.  When  a  quantity  of  tea  is  to  be 
made,  as  for  a  reception,  tie  the  tea  in  muslin  bags, 
put  the  bag  in  the  boiling  water,  let  remain  for  five 
minutes,  then  remove. 

Tea  Ball. — The  boiling  water  is  poured  from  the 
samovar  into  the  cup,  the  ball  is  placed  in  the  cup, 
removed  when  the  right  color  is  attained. 

Russian  Tea. — Is  made  by  adding  sugar  and  a 
thin  slice  of  lemon  to  each  cup. 

Tea  Punch. — Is  made  by  first  soaking  the  sugar 
in  rum  or  brandy  and  adding  the  lemon. 


360  ROCKY  MOUNTAIN  COOK  BOOK. 

Iced  Tea. — Make  the  tea  several  hours  before 
using.  When  cool,  put  on  ice.  If  not  cold  enough 
when  wishing  to  serve,  put  cracked  ice  in  each  glass, 
one  tablespoonful  lemon  juice,  sugar  to  taste,  added 

when  hot. 

COFFEE. 

To  Make  Coffee. 

Oftentimes  the  coffee  leaves  its  flavor  in  the 
kitchen  by  too  long  a  cooking.  There  are  now 
many  reliable  coffee  cookers  that  can  be  used  on  the 
table.  Coffee  made  in  this  way  is  preferable,  as  it  is 
served  as  soon  as  made.  The  coffee  pot  should  be 
kept  scrupulously  clean  and  aired.  Great  care  should 
be  taken  to  have  the  spout  free  from  grains.  Coffee 
will  go  much  farther  if  finely  ground,  and  should 
always  be  freshly  made. 

BOILED  COFFEE. 

The  white  of  one  egg  is  sufficient  to  clear  one  cup 
of  ground  coffee.  Use  one  level  tablespoonful  of  cof- 
fee for  every  cup.  Mix  the  coffee  in  a  bowl  with  the 
white  of  egg  and  a  very  little  cold  water  (one-fourth 
cup  to  a  cup  of  ground  coffee),  put  into  the  scalded 
pot  and  pour  on  the  boiling  water ;  let  boil  three  min- 
utes. Remove  to  the  back  of  the  stove,  add  two  table- 
spoonfuls  of  cold  water,  let  settle  for  ten  minutes, 
pour  the  coffee  from  the  grounds  and  send  to  the 
table.  If  stronger  coffee  is  required,  increase  the 
proportion  of  coffee. 

DRIP  COFFEE. 

Use  one  rounding  tablespoonful  of  coffee  to  a  cup, 
put  the  coffee  in  a  flannel  bag,  lay  on  the  strainer  and 


BEVERAGES.  361 

pour  the  boiling  water  over  it.  Have  the  pot  hot  to 
begin  with  and  stand  in  a  pan  of  hot  water  while 
dripping. 

BREAKFAST  COFFEE  (Mrs.  T.  L.  Watson). 

This  is  to  be  mixed  the  night  before.  Mix  six 
tablespoonfuls  of  coffee  with  the  white  of  an  egg  (or 
smaller  quantity  if  you  like).  Put  into  a  small  cov- 
ered earthen  dish,  pour  over  it  two  cups  of  cold  water, 
cover  tightly,  a  preserve  jar  would  do,  and  the  next 
morning  put  into  the  coffee  pot,  pour  the  boiling  water 
over  it,  using  a  cup  to  every  tablespoonful,  let  it  boil 
up  just  once,  pour  into  it  half  a  cup  of  cold  water,  let 
settle  a  few  minutes  before  serving.  This  can  be 
made  for  after-dinner  coffee  by  preparing  in  the  morn- 
ing. 

TURKISH  COFFEE. 

Have  the  coffee  very  finely  ground,  using  a  table- 
spoonful  to  a  cup,  put  in  a  pot,  add  cold  water. 
When  it  touches  the  boiling  point  it  is  ready  to  serve. 
The  Turk  does  not  use  cream  or  sugar. 

BLACK  COFFEE. 

Is  made  by  any  of  the  above  receipts,  using  about 
double  the  proportion  of  coffee. 

ICED  COFFEE. 

Iced  coffee  is  served  in  glasses.  Add  cream  and 
sugar  to  the  coffee  and  chill  on  the  ice  several  hours 
before  serving. 


362  ROCKY  MOUNTAIN  COOK  BOOK. 

CHOCOLATE. 

Scald  two  cups  of  milk  in  double  boiler,  then  add 
to  it  one  square  of  Baker's  chocolate  that  has  been 
broken  up  in  pieces,  two  tablespoonfuls  of  sugar  and 
a  pinch  of  salt.  When  the  chocolate  has  dissolved, 
add  a  few  drops  of  vanilla  if  you  like.  Beat  with  a 
Dover  egg  beater  for  a  few  minutes  and  serve  at  once* 
Put  a  teaspoonful  of  whipped  cream  in  the  cup  before 
pouring  in  the  chocolate. 

MAILLARD'S  CHOCOLATE. 

For  each  cup  of  chocolate  use  one  cupful  of  milk 
and  one  bar  of  chocolate.  Put  the  milk  in  a  sauce 
pan,  porcelain-lined,  break  the  chocolate  in  small 
pieces,  add  to  the  milk,  stir  constantly  with  a  wooden 
spoon  until  the  chocolate  is  dissolved,  and  the  milk 
has  boiled  up  once.  Add  more  hot  milk  if  too  rich. 
Beat  vigorously.  Serve  at  once. 

COCOA. 

Dissolve  one  tablespoonful  of  cocoa  in  two  of 
water.  Add  to  two  cups  of  boiling  milk,  let  boil  up 
once.  Sweeten  to  taste,  beat  well  and  serve. 

SHELLS. 

Steep  one  cup  of  shells  in  one  quart  of  boiling 
water  three  hours,  adding  more  water  as  it  boils 
away.  Strain,  serve  with  cream  and  sugar. 

LEMONADE. 

Allow  the  juice  of  two  lemons  to  three  glasses  of 
lemonade.  Sweeten  with  sugar,  or  better  still,  sugar 


BEVERAGES.  363 

syrup.     Add  the  water  and  cracked  ice,  put  a  thin 
slice  of  lemon  in  each  glass. 


ORANGEADE. 


To  the  juice  of  two  oranges  add  the  juice  of  a 
half  of  a  lemon.  Sweeten,  add  water  and  ice,  half 
a  thin  slice  of  orange  for  each  glass. 


EGG  LEMONADE. 


Beat  an  egg  thoroughly,  beat  in  four  tablespoon- 
fuls  of  sugar  and  the  juice  of  two  lemons,  three  cups 
of  water,  two  tablespoonfuls  of  maraschino,  if  liked, 
ice  and  serve. 

SUMMER  DRINK. 


A  few  thin  slices  of  lemon 
and  a  few  of  the  ber- 
ries. 


4  quarts  of  lemonade. 
1  pint  of  pineapple  juice. 
1  pint  of  strawberry  or 
raspberry  juice. 

FRUIT  PUNCH. 

Boil  a  grated  pineapple,  four  cups  of  sugar  and 
four  cups  of  water  twenty  minutes,  add  one  cup  of 
strong  tea,  then  strain.  When  cold,  add  the  juice  of 
five  lemons,  six  oranges,  one  pint  of  strawberry,  rasp- 
berry or  grape  juice,  half  a  pint  of  maraschino  cher- 
ries, six  quarts  of  water  and  a  big  piece  of  ice.  When 
ready  to  serve,  a  bottle  of  apollinaris  water,  OT  gin- 
ger ale,  mint  leaves,  pieces  of  pineapple  or  berries  can 
also  be  used,  with  or  without  the  cherries. 

COBBLERS. 

Cobblers  are  made  by  filling  a  glass  with  cracked 
ice,  adding  any  kind  of  wine,  and  a  little  water  if  de- 


364  ROCKY  MOUNTAIN  COOK  BOOK. 

sired.  Sweeten  with  sugar  syrup,  add  a  strawberry, 
raspberry,  bit  of  pineapple,  slice  of  orange,  maras- 
chino cherry,  or  any  fruit  you  happen  to  have. 


CLARET  CUP. 


1  pint  of  claret. 
1  pint  of  soda  water. 
Juice  of  one  lemon  and 
orange. 


Slice  of  cucumber. 
Sweeten  with  sugar  syrup. 
Bunch  of  mint. 
Have  it  well  iced. 


1  glass  of  curacao. 

CHAMPAGNE  CUP. 


1  quart  of  champagne 
1  glass  of  sherry. 
1  glass  white  curacao. 
Juice  of  one  orange  and 


1  pint  of  apollinaris. 
Slice  of  cucumber. 
Bunch  of  mint. 
Large  piece  of  ice. 


lemon. 

GINGER  ALE  PUNCH. 

Juice  of  six  lemons  and  six  oranges,  two  quart 
bottles  of  ginger  ale,  one  pint  of  champagne,  sweeten 
with  sugar  syrup,  a  large  piece  of  ice  and  thin  slices 
of  lemon  and  orange. 

SAUTERNE  PUNCH. 

The  juice  of  six  oranges  and  lemons,  two  quarts 
of  sauterne,  one  pint  of  sherry,  one  cup  of  curacao, 
one  pint  of  soda  water,  sweeten  with  sugar  syrup, 
add  a  few  pieces  of  any  kind  of  fruits  and  a  large 
piece  of  ice. 

EGG-NOGG. 

Beat  the  yolk  of  one  egg  and  one  teaspoonful  of 
sugar  until  very  light  and  thick,  beat  the  white  to  a 
stiff  foam,  mix  together,  turn  into  a  glass,  add  a  tea- 
spoonful  of  rum  or  brandy,  or  both  may  be  used,  stir 
or  shake  all  together,  add  a  little  grated  nutmeg. 


BEVERAGES.  365 

Whipped  cream  may  be  used  instead  of  the  milk. 
Add  more  sugar  and  rum  if  desired. 

BALTIMORE  EGG-NOG. 

Yolks  of  five  eggs  well  beaten.  One  cup  of  pow- 
dered sugar  beaten  into  the  yolks.  Then  slowly  one 
pint  of  rum  and  one  cup  of  brandy.  Then  one  quart 
of  milk  and  one  quart  of  cream.  One  grated  nut- 
meg. Beat  the  whites  of  the  eggs  stiff  and  fold  into 
the  mixture.  Prepare  the  day  before  using. 

MILK  PUNCH. 

Add  to  a  glass  of  milk  a  tablespoonful  of  sherry, 
rum  or  brandy,  sweeten  to  taste,  shake,  or  mix  well, 
put  a  little  nutmeg  on  top. 

GRAPE  JUICE. 

Add  one  quart  of  water  to  four  quarts  of  grapes 
that  have  been  washed  and  removed  from  the  stems. 
Let  them  come  slowly  to  the  boiling  point  and  remain 
on  the  stove  for  fifteen  minutes,  then  strain  through 
a  thick  cloth,  return  the  liquid  to  the  fire,  let  it  come 
to  the  boiling  point,  turn  into  glass  jars  and  seal. 

RASPBERRY  VINEGAR. 

Turn  over  four  quarts  of  ripe  raspberries  one 
quart  of  vinegar.  Let  remain  for  twenty-four  hours, 
then  strain  through  a  cheese  cloth,  turn  the  liquor 
over  four  quarts  more  of  fresh  raspberries ;  let  stand 
for  twenty-four  hours ;  again  strain  out  the  juice,  and 
to  each  two  cups  of  juice  add  two  cups  of  sugar^  Boil 
for  twenty  minutes,  turn  into  bottles,  cork  when  cold. 
When  used,  dilute,  using  three  parts  of  water. 


366  ROCKY  MOUNTAIN  COOK  BOOK. 


INVALID  COOKERY. 


Nothing  but  the  best  of  cooking  should  be  served 
to  the  sick. 

First. — The  greatest  care  should  be  taken  in  se- 
lecting the  best  materials. 

Second. — The  greatest  care  should  be  taken  in 
cooking  them. 

Third. — The  food  should  be  served  on  the  dainti- 
est of  china  and  glass,  and  the  freshest  of  linen. 

Fourth. — Those  whose  profession  it  is  to  care  for 
the  sick  are  not  competent  to  cook  for  them  until  they 
have  had  thorough  instruction  in  the  art  by  a  profes- 
sional teacher.  Cooking  should  be  an  important  ad- 
junct of  nurse  training.  A  very  great  deal  depends 
upon  the  patient  being  properly  nourished  during  con- 
valescence, and  if  the  food  is  not  well  cooked  it  can 
not  easily  be  digested,  the  materials  are  spoiled,  and 
the  result  of  nourishing  the  patient  is  not  obtained. 
Cooking  eggs  in  various  ways,  broiling  (see  broiled 
steak),  bread  making,  soups,  fancy  dishes  and  ices 
are  found  in  the  book. 

TO  MAKE  TOAST. 

Select  bread  that  is  fully  twelve  hours  old  (if 
newer  bread  has  to  be  used,  cut  in  thin  slices  and  set 
in  the  oven  to  dry  out  the  moisture  before  toasting; 
if  moist  bread  is  used  to  toast,  the  inside  will  be  soft 
and  indigestible),  cut  in  thin  slices,  cut  off  the  crust 


INVALID  COOKERY.  367 

unless  preferred  on,  toast  slowly  a  delicate  brown  on 
both  sides,  butter  while  warm,  and  serve  only  while 
it  is  fresh. 

CREAM  FOR  CREAM  TOAST. 

Scald  one  cup  of  milk  in  the  double  boiler;  melt 
in  a  sauce  pan  two  tablespoonfuls  of  butter;  when 
melted  stir  into  it  two  tablespoonfuls  of  sifted  flour 
(level),  pour  onto  it  a  little  of  the  hot  milk,  stirring 
until  smooth,  then  the  rest  of  the  milk ;  turn  all  back 
in  the  double  boiler  and  cook  ten  minutes.  This  way 
the  flour  is  thoroughly  cooked,  and  if  well  stirred  can 
not  be  lumpy. 

TO  MAKE  TEA. 

Use  only  freshly  boiled  water.  Scald  the  teapot. 
Put  the  dry  tea  into  a  strainer  and  let  the  cold  water 
run  through  to  wash  out  the  dust.  Put  the  tea  in  the 
teapot,  pour  the  boiling  water  over  it ;  set  on  the  back 
of  the  stove  to  steep  five  minutes.  Pour  the  tea  from 
the  grounds  into  a  hot  pot  and  serve  at  once.  The 
amount  of  tea  to  be  used  depends  upon  the  strength 

required. 

COCOA. 

Heat  two  cups  of  milk  in  the  double  boiler ;  when 
scalded  add  two  tablespoonfuls  of  cocoa,  one  of  sugar 
and  a  few  grains  of  salt.  Dissolve  the  cocoa,  sugar 
and  salt  in  a  little  boiling  water,  stir  into  the  hot 
milk,  cook  for  fifteen  minutes,  beat  with  the  Dover 
beater  for  a  minute  and  serve  at  once. 

TO  COOK  AN  EGG  IN  THE  SHELL. 

If  the  egg  is  to  be  served  soft  in  the  shell  (the 
white  cooked  and  the  yolk  soft),  place  the  egg  in  a 
13 


368  ROCKY  MOUNTAIN  COOK  BOOK. 

sauce  pan,  cover  with  water  that  has  come  to  the 
boil,  set  on  the  back  of  the  stove  for  ten  minutes 
(where  it  won't  boil),  or  cover  the  egg  with  cold 
water,  place  on  the  front  of  the  stove  and  allow  it  to 
just  reach  the  boiling  point;  remove  from  the  water 
at  once.  Eggs  cooked  in  this  way  are  easily  digested ; 
the  white  is  of  a  jelly-like  consistency,  not  hard  and 
horny  as  when  boiled.  To  cook  the  egg  hard,  let  re- 
main in  the  water  longer. 

TO  COOK  CEREALS. 

Cereals  should  be  thoroughly  cooked.  It  is  best 
to  use  a  double  boiler,  as  cereals  being  starchy  will 
easily  stick  on.  Put  the  cereal  in  the  double  boiler, 
with  a  little  salt,  a  half  teaspoonful  to  a  cup  of  the 
dry  cereal,  cover  with  boiling  water  and  cook  fast  on 
the  top  of  the  stove  for  five  minutes,  stirring  a  little 
to  prevent  sticking;  then  place  in  the  boiler  and  cook 
for  a  half  hour,  anyway.  Some  cereals  require  longer 
cooking.  !N"ow  many  of  them  go  through  a  steaming 
process  before  being  put  on  the  market,  so  that  the 
five  minutes  of  hard  boiling  and  the  half  hour  cook- 
ing in  the  double  boiler  is  all  that  is  required.  The 
cooking  of  rice  and  all  kinds  of  cereals  are  given  in 
the  book. 

TO  COOK  CORN  STARCH  OR  TAPIOCA. 

Heat  the  milk  in  double  boiler ;  when  scalded  add 
the  corn  starch  that  has  been  mixed  smooth  the  thick- 
ness of  cream  with  a  little  cold  milk  and  a  little  salt. 
Stir  into  the  hot  milk  and  cook  for  twenty  minutes 
before  sugar  or  eggs  are  added.  Various  ways  for 
cooking  corn  starch  and  tapioca  are  given  in  the  book. 


INVALID  COOKERY.  369 

Wash  the  tapioca  and  add  to  the  hot  milk,  stirring 

frequently. 

CORN  STARCH  GRUEL. 

Scald  two  cups  of  milk  in  a  double  boiler ;  mix  a 
tablespoonful  of  corn  starch  with  a  little  cold  milk 
and  an  eighth  of  a  teaspoonful  of  salt;  stir  into  the 
hot  milk  and  cook  for  twenty  minutes;  stirring  fre- 
quently. If  too  thick,  add  a  little  hot  milk.  Flavor 
with  a  little  sugar  and  nutmeg,  or  lemon  or  orange 
juice. 

Make  Arrowroot  Gruel  the  same  as  corn  starch. 

MILK  PORRIDGE. 

1  cup  of  milk.  j     1  dozen  raisins,  quartered. 

1  tablespoonful  of  flour.  yB  teaspoonful  of  salt. 

Scald  the  milk  in  double  boiler,  rub  the  flour  to 
thin  paste  with  a  little  cold  milk,  add  to  the  hot  milk 
with  the  salt,  stir  till  smooth ;  cook  twenty  minutes. 
The  raisins  should  be  washed  in  cold  water,  quartered 
and  boiled  for  ten  minutes,  letting  the  water  boil  out, 
then  add  to  the  milk  after  the  flour  has  been  put  in. 
Flavor  with  a  little  sugar  and  nutmeg. 

CRACKER  GRUEL. 

Brown  fresh  crackers  in  the  oven  until  a  light 
brown  is  reached.  Roll  very  fine ;  use  two  tablespoon- 
fuls  of  the  powdered  cracker,  one-half  cup  boiling 
water  and  one-half  cup  hot  milk,  speck  of  salt;  stir 
the  cracker  crumbs  in  the  milk  and  water,  add  salt, 
let  boil  for  one  minute.  A  little  sugar  and  flavoring 
may  be  added. 


370        ROCKY  MOUNTAIN  COOK  BOOK. 
CORN  MEAL  GRUEL. 


2  tablespoonfuls  of  corn 

meal. 
1  tablespoonful  of  flour. 


V2  teaspoonful  of  salt. 

2  cups  of  hot  milk  or  water. 


If  milk  is  used,  heat  in  double  boiler  to  prevent 
burning.  Mix  the  meal,  flour  and  salt  to  a  smooth 
paste  with  a  little  cold  water,  pour  onto  it  the  milk 
or  boiling  water,  a  little  at  a  time,  stirring  rapidly. 
When  smooth  the  liquid  can  be  added  more  rapidly. 
Let  cook  for  thirty  minutes.  It  can  be  thinned  with 
hot  milk  and  flavored  with  a  little  sugar,  nutmeg  or 
lemon. 

OATMEAL  GRUEL. 

2  cups  boiling  water.  %  teaspoonful  salt. 

2  tablespoonfuls  oatmeal. 

Boil  all  together  for  one  hour;  add  more  boiling 
water  if  necessary,  strain.  Serve  with  hot  milk  or 
cream. 

RICE  WATER. 

1  tablespoonful  of  rice.  |     y4  teaspoonful  of  salt. 

1  quart  of  cold  water. 

Put  the  well-washed  rice  and  salt  in  the  cold 
water;  let  cook  for  one  hour,  or  until  it  is  soft.  A 
little  cream,  sugar  and  flavoring  may  be  added. 

BARLEY  WATER  (Mrs.  Lincoln). 


1  tablespoonful  pearl 

barley. 
3  blocks  of  sugar. 


i/2  lemon. 

1  quart  boiling  water. 


Wash  the  barley  in  cold  water;  put  barley,  sugar 
and  lemon  into  the  boiling  water;  let  it  stand  cov- 
ered on  the  back  of  the  stove  for  three  hours,  then 
strain  it  and  serve.  Currant  jelly  or  orange  juice 


INVALID  COOKERY.  371 

may  be  used  instead  of  the  lemon.     This  is  a  valu- 
able for  colds  and  affections  of  the  chest. 

TOAST  OR  CRACKER  WATER. 

Toast  in  the  oven  bread  crumbs  or  crackers  very 
brown,  but  do  not  burn.  To  a  cup  of  crumbs  or 
crackers  add  one  cup  of  cold  water ;  let  stand  for  one 
hour,  then  strain ;  add  cream  and  sugar  to  taste. 

SLIPPERY  ELM  TEA. 

Pour  one  cup  of  boiling  water  over  one  teaspoon- 
ful  of  the  powdered  slippery  elm,  or  a  little  of  the 
bark.  When  cool,  strain,  flavor  with  lemon  juice  and 
sugar.  Serve  cold. 

BEEF  TEA. 

Remove  the  fat  from  one  pound  of  round  steak, 
cut  in  small  pieces,  put  in  a  glass  jar,  add  one  cup  of 
cold  water;  set  the  jar  in  cold  water,  after  being 
closely  covered ;  heat  very  slowly,  taking  fully  an 
hour  or  more,  or  till  the  meat  is  white ;  strain,  press- 
ing the  meat  to  obtain  all  the  juice ;  season  with  salt. 

BEEF  JUICE. 

Eemove  the  fat  from  a  slice  of  the  round  of  beef, 
wipe  with  a  cloth  that  has  been  dipped  in  warm 
water.  Broil  for  a  few  seconds  to  start  the  juice. 
Cut  the  meat  in  small  pieces,  press  through  a  meat 
press.  Pour  boiling  water  through  the  press  just  be- 
fore using  it.  Season  with  salt. 


372  ROCKY  MOUNTAIN  COOK  BOOK. 

LAMB  BROTH. 

Cut  lean,  juicy  meat  in  inch  pieces,  cover  with 
cold  water;  let  stand  for  half  an  hour,  then  put  on 
the  stove  and  heat  gradually.  Cook  slowly  after  it 
begins  for  a  half  hour.  Salt,  peppercorns  and  a  small 
onion  may  be  added  when  it  is  put  on  the  stove. 
Strain,  season  if  more  is  needed,  add  a  little  well- 
cooked  rice.  The  fat  should  be  all  skimmed  off  be- 
fore serving.  Do  not  skim  until  the  broth  is  strained. 

CHICKEN  BROTH. 

The  best  flavor  and  most  nourishment  is  obtained 
from  an  old  chicken.  Cut  apart  the  joints,  remove 
all  the  fat  that  is  possible.  Cover  the  chicken  with 
cold  water,  let  stand  for  a  half  hour,  then  put  on  the 
stove  where  it  will  heat  slowly.  Simmer  till  the  meat 
is  cooked  from  the  bones ;  add  salt,  peppercorns  and  a 
small  onion  when  put  on  the  stove.  Strain  before 
serving.  Remove  the  fat  and  add  a  little  well-cooked 

rice. 

ACID  DRINKS. 

Pour  boiling  water  onto  any  kind  of  acid  berries ; 
when  cold,  serve,  or  dissolve  acid  jelly  in  cold  water. 
Barberry  and  currant  are  especially  good. 

TAMARINDS  WATER. 

Boil  one-half  cup  of  tamarinds  in  three  pints  of 
boiling  water  for  one  hour;  cool;  sweeten  a  little  if 

cared  for. 

LEMONADE. 

Juice  of  a  small  lemon,  cutting  off  a  thin  slice  to 
put  in  the  glass;  one  glass  of  ice  water,  one  table- 


INVALID  COOKERY.  373 

spoonful  of  sugar,  or,  much  better,  a  little  sugar 

syrup. 

ORANGEADE. 

Make  the  same  as  lemonade,  using  the  juice  of 
half  a  lemon  and  half  an  orange. 

FLAXSEED  LEMONADE  (Mrs.  Lincoln). 

Pour  one  quart  of  boiling  water  over  four  table- 
spoonfuls  of  whole  flaxseed  and  steep  three  hours; 
strain,  add  the  juice  of  two  lemons,  sweeten  to  taste; 
add  a  little  more  water  if  the  liquid  seems  thick. 
This  is  soothing  to  colds. 

ALBUMENIZED  WATER. 

Beat  the  white  of  one  egg  slightly;  mix  with  a 
glass  of  cold  water;  flavor  with  brandy,  wine,  lemon 
or  orange  juice,  as  directed. 

ALBUMENIZED  MILK. 

Shake  the  white  of  an  egg  and  a  glass  of  milk  in 
a  jar  or  shaker  until  they  are  mixed  thoroughly; 
sweeten,  and  flavor  to  taste. 

MUSTARD  POULTICE. 

Use  one-fourth  as  much  corn  meal  as  mustard; 
mix  to  a  consistency  to  spread  with  warm  water. 

FLAXSEED  POULTICE. 

Mix  the  ground  flaxseed  with  hot  water. 


GENERAL  INI>EX. 


BEVERAGES,  359. 

Baltimore  Egg-Nog,  365. 
Cobblers,    363. 
Cocoa,   362. 
Coffee,    360. 

Black,   361. 

Boiled,  360. 

Breakfast,  361. 

Drip,   360. 

Iced,  361. 

Turkish,  361. 
Champagne   Cup,   364. 
Chocolate,  362. 

Maillard's,  362. 
Claret  Cap,   364. 
Egg  Lemonade,  363. 
Egg-Nog,    364. 
Fruit  Punch,  363. 
Ginger  Ale  Punch,  364. 
Grape  Juice,   365. 
Lemonade,   362. 
Milk  Punch,    365. 
Orangeade,    363. 
Raspberry  Vinegar,  365. 
Russian  Tea,   359. 
Sauterne  Punch,   364. 
Shells,    362. 
Summer  Drink,  363. 
Tea,  359. 
Tea  Ball,   359. 
Tea  Punch,   359. 


BREAD,  Roman  War,  9. 
Barley  and  Wheat,   17. 
Beaten  Biscuit,   18. 
Brioche  Cakes,   19. 
Bran,  12. 
Bunns,    15. 
Cinnamon  Rolls,  14. 
Cheese,    11. 
Corn  Meal  Rolls,   15. 
Date,  11. 
French  Rolls,  17. 
German  Coffee  Cake,  18. 
Graham,   12. 
Hot-Cross  Bunns,  15. 
Milk,    10. 

Milk   (with  Sponge),  10. 
Nut,    13. 


Parker  House  Rolls,  13. 

Potato  Rolls,   13. 

Raised  Corn,  16. 

Rolled  Oats,   12. 

Rusks,    18. 

Rye,  12. 

Sticks,    14. 

Squash,   16. 

Walnut,    11. 

Water,  11. 

War   Corn    Meal,    9. 

Whole  Wheat,   12. 

Zwieback,  19. 


BREADS    WITH     BAKING    POW- 
DER,  20. 

Barley  Muffins,  23. 
Biscuits,   20. 
Boston  Brown,   26. 
Bran  Muffins,   23. 
Corn  Cake,   24. 

Mrs.   Lincoln,    24. 

Spider,   24. 
Corn  Meal  Mush,  25. 

Muffins,  25. 

Parker  House  Gems,  25. 
Cream  Muffins,  21. 
Cream  Scones,  20. 
Date  Gems,   23. 
English  Muffins,   21. 
Entire  Wheat  Biscuits,  20. 
Flannel    Cakes,    27. 
Griddle  Cakes,   26. 

Bread  Crumb,  27. 

Corn  Meal,  27. 

Entire  Wheat,  27. 

Rice,   27. 
Pancakes,   28. 
Pop-Overs,    23. 
Rice   Muffins,    22. 
Rye,  Entire  Wheat  and 

Graham  Muffins,  22. 
Sally  Lunns,   24. 
Short  Cake,  21. 
Sour  Milk  Brown,  26. 
Spoon,  26. 
Waffles  (Mrs.  Lincoln),  28. 


376 


ROCKY  MOUNTAIN  COOK  BOOK. 


CAKES  AND   COOKIES,   304. 

Almond,  314. 

Almond  Wafers,  321. 

Almond  and  Date  Maca- 
roons, 321. 

Almost  Pound,   312. 

Angel  Cake,  307. 

Angel  or  Sponge,  etc.,  319. 

Apple  Sauce,   314. 

Baba  or  Rum,  327. 

Berwick  Sponge,  306. 

Boiled  Sponge,  305. 

Bowknot  Cookies,  325. 

Bride's,  310. 

Brownies,    320. 

Canadian   War,    328. 

Chocolate,    317. 

Chocolate  Nut  Bar,  319. 

Cocoanut,  316. 

Cocoanut  Cookies,   323. 

Cream  Sponge,   306. 

Currant,    316. 

Date  Bars,  325. 

Denver  Pound,  310. 

Devil's   Food,    318. 
Directions  for  Making,  304. 

English  War,   328. 
Fig,    314,    315. 
Filling  and   Frosting  for 
Lady  Baltimore,  311. 
Fruit,    312. 
Fudge,    317. 
Gold,   309. 
Golden  Rod,  307. 
Gold   Sponge,   307. 
Hermits,    323. 
Honey,   322. 
Icing,   317. 
Imperial,  313. 
Jumbles,  323. 
Lady  Baltimore,  311. 
Lady  Fingers,  307. 
Lemon,   313. 
Light    Fruit,    313. 
Loaf  Chocolate,   317. 
Margaret  Deland,  324. 
Marguerites,   327. 
Marshmallow  Angel,   308. 
Marble,  315. 
Mocha  Frosting,  319. 
Never-Fail  Chocolate,   316. 
Nut,    314. 

Oatmeal  Wafers,   326. 
One-Two-Three-Four 

Cookies,   322. 
Orange,   315. 
Orange   Quarters,    321. 


Peanut  Cookies,   322. 
Pecan  Wafers,   324. 
Pepper  Nuts,  324. 
Pistachio,    314. 
Potato  Torte,   318. 
Pound,  310. 
Pound  Wafers,  320. 
Rocky  Mountain,  315. 
Rolled  Oats,  Fruit  and  Nut 

Cookies,  326. 
Roll  Jelly,  306. 
Roosevelt,   320. 
Scotch  Gingerbread,   326. 
Silver,    309. 
Snowball,    325. 
Spice,    308. 
Spice,   316. 
Spiced  Cookies,  324. 
Sponge,   305. 
Sugar  Cookies,  323: 
Sugar  Cream  Cookies,    325. 
Swedish  Sponge,  307. 
Twelfth  Night,   319. 
Venetian,   321. 
Walnut  Wafers,  323. 
Wedding,  312. 
White,    309. 
White  Pound,  310. 
With  Butter,   308. 

FILLINGS  FOR  LAYER  CAKE,  329. 
Banana,  330. 
Chocolate,    329. 
Cream,   329. 
Fig,   329. 

Fig  Caramel  Icing,    329. 
Lemon  or  Orange,  330. 
Marshmallow   Icing,    330. 
Nut,  331. 

Orange  Cocoanut,  331. 
Pineapple,  331. 
Prune  Whip,   330. 

ICINGS  FOR  CAKES,  332. 
Banana  or  Filling,  334. 
Boiled,   332. 
Caramel,  334. 
Chocolate  Frosting,   333. 
Confectioner's   Frosting,  332 
Maple,  334. 
Mocha   Frosting,    333. 
Nut,    334. 
Orange,    332. 
Pink,    334. 
Plain,  332. 
Royal,   333. 
Yellow  Frosting,   333. 


GENERAL  INDEX. 


377 


CANDIES,  355. 

Butterscotch,    358. 
Chocolate  Caramels,   357. 
Chocolate  Fudge,   356. 
Coating  for  Chocolate,   356. 
Fondant,    355. 
Glace   Oranges,    Grapes, 

etc.,   356. 

Maple  Fudge,  357. 
Molasses,    358. 
Opera  Caramels,  357. 
Panocha,    357. 
Peanut,    358. 
To  Make  Fondant,  355. 
Vegetable  Coloring,   355. 
Vinegar,    358. 

CANNING,  344. 

Asparagus,    345. 
Peas  or  Shelled  Beans,  345. 
Stringed  Beans,   345. 
Tomatoes,    345. 

CANAPfiS,    231. 

Alexandra,  232. 

Anchovy-and-Egg,  233. 

Anchovy  or  Sardine,   231. 

Apricot,  232. 

Cheese,  231. 

Chicken,   231. 

Fruit,   232. 

Ham,  231. 

Prune  or  Fig,  232. 

CEREALS,  29. 

Boiled  Rice,  29. 
Steamed  Rice,  29. 

CHEESE  DISHES,  186. 
Balls,  188. 
Cottage,  186. 
Fingers,    189. 
Frozen,   187. 
Muffins,  190. 
Polenta,  Cakes,  189. 
Pudding,   188. 
Ramekins,  188. 
Straws,  189. 
Souffl§,  186. 
Timbales,   187. 
Water  Crackers,  186. 
Welsh  Rarebit,   187. 

COLD  DESSERTS,   264. 

Apple  Charlotte  Russe,  277. 
Apple  Snow,   267. 


Bavarian  Cream  with  Eggs, 

268. 

Fruit  Cream,  269. 

Prune  Cream,   270. 

In  the  Shell,   270. 

En  Surprise,  270. 

Pineapple  Cream,  270. 

Petite  Sponge,  271. 
Champagne  Jelly,  275. 
Charlotte  Bavaroise,   278. 
Charlotte  Russe,  271. 
Charlotte  Snowballs,   278. 
Cherry  Cream,   281. 
Chestnuts  with  Cream,  280. 
Chestnut  Purge  with 

Cream,   280. 
Chocolate    Macaroon 

Cream,  272. 
Coffee  Jelly,  274. 
Coloring,  265. 
Crumble  Tart,  281. 
Custard,   Boiled,   265. 

Chocolate,  265. 

Caramel,  265. 

Nut,   266. 

Cocoanut,   266. 

Maple,   266. 

Baked  or  Steamed,  266. 
Caramel,    266. 
Chocolate,  etc.,  267. 
Diplomatic  Pudding,   271. 
Flavoring,  264. 
Floating  Island,   267. 
Fruit  Cream,  272. 
Garnishing,    264. 
Ginger  Rice  Souffle,  273. 
Irish  Moss  Blanc  Mange, 

267. 

Italian  Jelly,  276. 
Lemon  Jelly,  273. 
Macaroon  Ginger  Custard, 

272. 

Newport  Whips,  279. 
Orange  Jelly,  274. 
Orange  Moulded  in  Jelly, 

279. 

Orange  Strawberry  Char- 
lotte,  275. 

Paris  de  Marrons,  280. 
Peach  Charlotte,  275. 
Pineapple  in  the  Shell,  279. 
Pineapple  Sponge,  273. 
Plain  Bavarian  Cream,  268. 
Rice  and  Almond  Cream, 

277. 

Rice  Cream,  276. 
Roman  Jelly,   275. 
Sauterne  Jelly,  275. 
Snow    Puddings,    273. 
Spanish  Custard,  276. 
Stuffed  Figs,  279. 
Wine  Jelly,   274. 


378 


ROCKY  MOUNTAIN  COOK  BOOK. 


COMPOTES,  JELLIKS  AND 
PICKLES,    339. 
Apples,  Pears,  Peaches  and 

Apricots,  339. 
Baked  Apples,  339. 
Baked  Peaches,    340. 
Blushing  Apple,  341. 
Cranberry  Sauce  and  Jelly, 

340. 

Firm  Cranberry  Jelly,  340. 
Stewed  Prunes,  340. 
Stewed  Rhubarb,  340. 
White    Grapefruit    Cocktail, 

341. 

EGGS,  215. 

And  Asparagus,   224. 
Balls  to  Serve  in  Soup,  222. 
Cocotte,  217. 
Cooked  in  Shell,  215. 
Cooked  in  Whole  Tomatoes, 

220. 

Curried,  222,  223. 
En  Coquille,  221. 
Fried,  216. 

In  Green  Peppers,   221. 
Japanese,   224. 
Omelets,  217,  218. 

Cheese,  218. 

French,   218. 

Ham,   219. 

Herb,    219. 

Jelly,   219. 

Orange,  220. 

Peas,  219. 

Pineapple,  220. 

Rum,  218. 

Tomato,  219. 
Poached,  215,  216. 
Poached    a    la    Hollandaise, 

221. 

With  Celery  Sauce,   222. 
Scrambled,   216. 
Shirred,   217. 
Stuffed,  223. 
Timbales,   222. 
With   Cheese,    224. 

ENTREES,  114. 

Aspic  Jelly,   128. 
Baked  Bananas,   137. 

Sultana   Sauce,   137. 
Beef   Loaf,    1S2. 
Boudans,    128. 
Broiled  Mushrooms,  122. 
Chicken   Chartreuse,    129. 

Terrapin,    130. 
Chickens,  Pigeons,  etc.,  131. 

Livers,    131. 
Chicken  Souffle",  123. 

A  la  Duxelle,  123. 

A  la  King,    124. 

Pressed,   124. 


Scalloped,    or 
Turkey,  125. 

Timbale,   125. 

Chicken   Timbale,    125. 
Honeycomb,   126. 
Macaroni  and 
Cheese,   126. 
Cocktail  of  Clams  and 

Oysters,  137. 
Cornmeal  Souffle,   123. 
Creamed  Mushrooms,  121. 
Croquettes,    114. 

Celery,  121. 

Cheese,   117. 

Chicken,   114. 

Clam,    120. 

Egg,   117. 

Hominy  or  Rice,   118. 

Macaroni  and  Spa- 
ghetti,   118. 

Mushroom,  116. 

Nut,    117. 

Oysters,  119. 

Prepare  Egg  and 
Crumbs  for,  115. 

Rice  and  Cheese,  118. 

Sauce  for  Mixture,  115. 

Shad  Roe,  119. 

Sweet  and  White 
Potato,   120. 

Sweetbread,   116. 

To   Fry,    116. 

To  Mould,   115. 
Ham  Mousse,  127. 

To   Mould   in  Aspic 

Jelly,   129. 
Ham  Puffs,    135. 
Liver  Loaf,   134. 
Lobster  Cutlets,  119. 
Meat  Pie,  132. 
Mock   Terrapin,    130. 
Mushrooms  a  la  Pou- 

lette,  122. 

Mushroom  SoufflS,  122. 
Nut    Loaf,    133. 
Potatoes  in  Surprise,  120. 
Prepare  Calf's  Brains,    123. 
Ragout   of  Mutton  or 

Lamb,  133. 

Salmi  of  Duck  or  Game,  131 
Spanish  Rice,  133. 
Sweatbreads  a  la  Tou- 

raine,    134. 

Stuffed,    135. 
Terrapin,   135. 

To  Prepare,  136. 

A  la  Newburg,   136. 

Stewed,  136. 

To  Broil  Venison  Steak,  134. 
To  Prepare  Mushrooms,  121 
To  Unmould  Jelly,  129. 
Turban  of  Macaroni  and 

Ham,  127. 


GENERAL  INDEX. 


379 


FISH,  49. 

To  Skin  and  Bone,  49. 
Bake  a  Whole,  51. 
Bake,    50. 
Boil,    49. 
Broil,  50. 
Cook  Smelts,   51. 

Balls,    Salt,    55. 
Petite,   55. 
Salmon,    55. 

Boiled  Salmon,   53. 

Casserole,    54. 

Chowder,   51. 

Creamed,   in   Mashed   Pota- 
to,  54. 

Creamed   Salt,    54. 

Fillets  Baked  with  Toma- 
toes,   52. 
Stuffed   or   Sliced,    52. 

Planked  Shad,    54. 

Salmon  Cutlets,  53. 

Stuffing   for,    50. 

Timbale,   53. 

Timble  of  Cooked,   55. 

FRITTERS,  138. 
Apple,  139. 
Banana,  138. 

Batter   (Mrs.  Lincoln),  138. 
Batter    for   Timbale    Cases, 

139. 

Bread  Boxes,  140. 
Clam,  138. 
Orange,    139. 
Oyster,    138. 
Peach,   138. 
Queen,   139. 
Sauce  for,    139. 
Vegetable,   139. 

FROZEN  DESSERTS,  282. 

Proportions  of  Salt  and 

Ice,   282. 
To  Unmould,  282. 

GAME,  108. 

Canvasback  and  Redhead 

Ducks,    108. 
Hot  Pigeon  Pie,  112. 
Larded    Grouse,    109. 
Pigeons  in  Casserole,  112. 
Potted   Pigeons,    109. 
Quails  Broiled,  110. 

Roasted,   110. 
Roasted  Partridge,  111. 
Roast   Pigeons   or   Squabs, 

109. 

Salmi  of  Duck  or  Game,  108 
Squabs  in  Casserole,  110. 
Stewed  Pigeons,  112. 
Venison  Roasted,   111. 

Steak,  111. 
Woodcock  Roasted,   111. 


GINGERBREAD,  DOUGHNUTS, 
MOLASSES  COOKIES  AND 
CREAM  PUFFS,  335. 
Cream  for  Cream  Puffs,  338 
Cream   Puffs   and   Eclairs, 

337. 
Doughnuts,  337. 

Raised,  337. 

Sour  Milk,   397. 
Filled  Cookies,   336. 
Filling,  336. 
Ginger  Snaps,   336. 
Hard  Molasses  Cookies,  336 
M6ringues   or  Kisses,    338. 
Soft,  335. 

Soft  Ginger  Cookies,  335. 
Sugar  Gingerbread,   335. 

HOT  PUDDINGS,  244. 

Apple  Charlotte,  256. 
Apple  Snowball,  254. 
Apple  M6ringue,  257. 
Apple  and  Peach  Tapioca, 

245. 

Apples  and  Rice,  256. 
Baked  Apple  Dumplings,  255 
Baked  Indian,  245. 
Baked    Pineapple,    250. 
Baked   Rice,   244. 
Bird's   Nest,    255. 
Boston    Apple,    251. 
Bread   and   Butter,    248. 
Brown  Betty,  249. 
Cabinet,   249. 
Cocoanut,  252. 
Corn,  251. 
Corn  Starch.  253. 
Cottage,    249. 
Cracker,   253. 
Cream  Rice,   244. 
Cream  Tapioca,   244. 
Dutch  Apple  Cake,  253. 
English   Plum,   247. 
Fig,  246. 

Mocha  Sauce,  260. 
Nut,   252. 

Old   English   Plum,    247. 
Ginger,  260. 
Delicate,   262. 
Delmonico,    261. 
Milton,    262. 
Prune,   262. 
Steamed   Date,   263. 
Strawberry,    261. 
Victoria,    261. 
Quince,    250. 

Rolled  Apple  Dumplings,255 
Sago,  245. 


380 


ROCKY  MOUNTAIN  COOK  BOOK. 


Souffle,  Custard,  257. 

Cherry,  258. 

Chocolate,  257. 

Lemon,   259. 

Mocha,  259. 

Peach,   259. 

Pineapple,   258. 

Prune,   258. 

Rice,   259. 

Steamed  Apple,   256. 
Steamed   Berry,    249. 
Steamed  Bread,   248. 
Steamed  Carrot,  254. 
Steamed  Orange  or  Pine- 
apple,  250. 
Steamed  Prune,  246. 
Snowball,   251. 
Suet,   248. 
Thanksgiving,   247. 
Wey mouth,    252. 
Whole  Wheat,  246. 
Zebaione,   260. 


ICE  CREAMS,  289. 
Alaska,  295. 
Almond,    290. 
Caramel,   291. 
Coffee,    290. 
Creme-de-Menthe,  295. 
Fresh  Fruit,  292. 
Frozen  Bananas,  293. 
Frozen  Elliott,   292. 
Frozen  Pineapple,  293. 
Frozen   Pudding  or  Tuttl- 

Frutti,   292. 
Ginger,    290. 
Lalla  Rookh  or  Egg-Nog, 

294. 

Lemon,   289. 
Macaroon,    291. 
Maraschino,  Sherry,  Port 

and  Brandy  Sauces,  296. 
Marshmallow,  291. 
Neapolitan,   291. 
Nesselrode  Pudding,  294. 
Orange,  289. 
Orange  Delicieuse,   293. 
Peaches,  Apricots,  etc.,  294. 
Peach  and  Apricot,  289. 
Pineapple,   289. 
Pistachio,  292. 
Peppermint  Candy,   296. 
Plum  Pudding,  292. 
Rice,  290. 
Sultana  Roll   and   Claret 

Sauce,  295. 
Vanilla,   289. 
Walnut,   290. 


INVALID  COOKERY,  366. 
Acid   Drinks,    372. 
Albumen Jzed  Water,  373 

Milk,   373. 
Barley   Water,    370. 
Beef  Juice,   371. 
Beef  Tea,  371. 
Chicken    Broth,    372. 
Cocoa,  367. 
Cornmeal  Gruel,  370. 
Corn   Starch  Gruel,   369. 
Cracker  Gruel,   369. 
Cream  for  Cream  Toast, 

367. 

Flaxseed  Lemonade,   373. 
Flaxseed  Poultice,   373. 
Lamb  Broth,  372. 
Lemonade,    372. 
Milk  Porridge,    369. 
Mustard  Poultice,  373. 
Oatmeal  Gruel,  370. 
Orangeade,  373. 
Rice  Water,   370. 
Slippery  Elm  Tea,  371. 
Tamarinds  Water,   372. 
Toast  or  Cracker  Water, 

371. 
To  Cook  Egg  in  the  Shell. 

367. 

Cereals,    368. 

Corn  Starch  or  Tapioca, 

368. 

To  Make  Tea,   367. 
To  Make  Toast,  366. 

JAMS  OR  MARMALADES,  346. 
Candied  Orange  Peel,  346. 
Orange,  346. 
Rhubarb,   347. 

JELLIES,  347. 

Crabapple  and  Apple,  348. 
Currant,  347. 
Grape,  348. 
Plum,   348. 
Quince,   348. 

LOBSTERS,  64. 

A  la  Newburg,  66. 
Creamed,  65. 
Deviled,   65. 
Plain,   65. 
Saut6,    65. 
Souffle,   66. 
To  Boil,   64. 

Broil  Alive,  65. 

Open,  64. 


GENERAL  INDEX. 


381 


MEATS,  67. 

Beef  a  la  Mode,   69. 

Stew  with  Dumplings,  70 
Beef  Tongue,  76. 
Boiled  Dinner,    72. 
Braised  Beef  or  Pot 

Roast,   69. 

Broiled  Beefsteak,   74. 
Broiled  Fillet  of  Beef,  75. 
Cornbeef  Hash,  73. 
Dumplings,  71. 
Fillet  of  Beef,  68. 
Hamburg   Steak,   75. 
Pie,  71. 

Plank  Steak,  75. 
Pressed  Cornbeef,  73. 
Rolled  Stuffed  Flank,   71. 
Spiced  Beef,   73. 
Spanish  Steak,  74. 
Swiss  Steak,   74. 
Tongue  in  Jelly,   76. 
To  Roast  Beef,  67. 

Gravy  for,  68. 
Vegetable  Hash,  73. 
Warmed-Over  Beef,  71. 
Yorkshire  Pudding,   68. 

MOUSSES,  298. 
Coffee,  298. 
Chocolate,  298. 
Curacao  and  Noyon,  298. 
Fruit,   298. 

MUTTON  AND  LAMB,  82. 

And  Lamb  Chops,   85. 

Boiled  Lamb  Tongues,   86. 

Boiled  Leg  of,   83. 

Chops  in  Paper  Cases,  85. 

Crown   Roast,    82. 

Curry   of,    84. 

Neck   of  Lamb   in   Cas- 
serole,  84. 

Ragout   of,    84. 

Roast  Leg  of,   82. 

Roast   Loin   of,    82. 

Roast  Saddle  of,  83. 
Leg   of,    Stuffed,    83. 

Roast   Spring   Lamb,    85. 

PARK  AITS,   298. 
Angel,  299. 
Banana,   301. 
Biscuit  Glace"  or  Tortoni, 

301. 

Cafe,  300. 
Chestnuts  or  Candied 

Fruits,   300. 

Chocolate  Surprise,  302. 
College  Ices,   302. 
Coupe  de  Jaque,  302. 
Coupe  Venus,    303. 


Ginger,  299. 

Gooseberry   Sorbet,   302. 

Maple,    299. 

Macedoine  Frappe",  301. 

Pineapple,    299. 

Tea  and  Orange  Peel,   300. 

PASTRY,   234. 

Bambury  Tarts,   243. 
Cheese  Straws,   238. 
Pie,   Apple,    238. 

Apple  Tart,   240. 

Apricot  or  Peach,  240. 

Berry,  239. 

Butter  Scotch,  242. 
Filling,    242. 

Cream,  241. 

Cranberry,   239. 

Custard,  239. 

Delicious  Lemon,  240. 

English  Apple,  242. 

Lemon,  241. 

Meringue,   240,    243. 

Mince  Meat,   241. 

Petite,  242. 

Prune,   240. 

Pumpkin,   239. 

Rhubarb,    239. 

Squash,  238. 
Plain,    234. 
Puff  Paste,   235. 

To  Bake,   236. 

To  Make  Pate  Shells 

from,   236. 

Puff  Paste  Strips,  237. 
To  Glaze,  238. 
Vol-Au-Vent,  237. 

PICKLES,  348. 

Apple  Chutney,  350. 
Chili   Sauce,    353. 
Confiture,   354. 
Cucumber,    350. 
Cucumber   and    Onion.    351. 
Cucumbers,    Watermelon 

and  Cantaloupe,  349. 
Currants,  Grapes  and  All 

Berries,  349. 
Dill,    352. 
Ginger  Apple,  350. 
Mixed,  351. 
Mustard,  351. 
Peaches,  349. 
Pears,  349. 
Picalilli   or   Chow-Ch^w, 

352. 

Pickled  Walnuts,   349. 
Pineapple,    349. 
To   Sweet-Pickle   Fruit  and 

Berries,    348. 
Tomato  Catsup,   353. 
Uncooked,  350. 
Watermelon,   353. 


382 


ROCKY  MOUNTAIN  COOK  BOOK. 


PORK,  77. 
Bacon,  78. 

Baked  Virginia  Ham,  79. 
Boiled  Ham,  78. 
Boston   Baked,    and   Beans, 

81. 

Broiled  Ham  and  Eggs,  78. 
Chops,    77. 
Fried  Apples,   78. 
Fried   Ham,    78. 
Ham  Cooked  in  Cider,  79. 
Philadelphia  Scrapple,  80. 
Roast  Pig,   77. 

Pork,    77. 

Sausages  (Mrs.  Lincoln),  79 
To  Try-Out  Lard,  80. 

POULTRY,  94. 

And  Game,   94. 
Braised    Chicken,    98. 
Broiled  Spring  Chicken,   99. 
Chestnut   Stuffing,    107. 
Chicken,  Panned,   99. 

A  la  Maryland,  102. 

A  la   Bechamel,    104. 

Chopped  Puff  Paste 
for  Pie,  106. 

Curry   (Mrs.  Lincoln), 
100. 

Fricassee,  100. 

Fritters,    102. 

Julienne,    101. 

Pie,  104. 

Planquette  of,  103. 

Roasted  in  Casse- 
role,   105. 

Soufflg,   103. 

Spanish,   101. 

Smothered  in  Oys- 
ters, 105. 

Stew  with  Dump- 
lings, 100. 

Stuffed,  or  Turkey 

Legs,   102. 
Forcemeat  for  Stuffing 

Boned  Fowls,   97. 
Giblet    Sauce,    96. 
Oyster  Stuffing,  107. 
Potato  Stuffing,  106. 
Roast  Goose,  106. 
Roast  Tame  Duck,  107. 
To  Clean  and  Truss,  94. 

Stuff   and   Truss   for 

Roasting,  95. 
Stuffing   for    Roast 

Turkey,  96. 
To  Dress  Fowls  for 

Broiling,   96. 

Bone  Bird,  or  Turkey,  96 
To   Boil   Fowl,   98. 
To  Broil  a  Turkey,  99. 


PRESERVING,  341. 

Brandied   Peaches  or  Apri- 
cots, 342. 

Brandied  Plums,  342. 

Citron,   343. 

Cherry,   343. 

Gooseberries   and  Cur- 
rants, 343. 

Grapes,    343. 

Peaches  and  Apricots,   341. 

Pineapple,    343. 

Preserved  Plums,   342. 

Quinces  and  Pears,   342. 

Raspberries,   Blackberries, 
etc.,   343. 

PUDDINGS  AND  ICE  CREAM 
SAUCES,    180. 
Brandy,  183. 
Brown  Sugar,   180. 
Caramel,  180. 
Chocolate,    184. 
Coffee,    185. 
Creamy,   181. 
Egg,   181. 
Favorite,   185. 
Foamy,   181. 
Golden,    183. 

Maple,  184,  185. 

Orange,  184. 

Syrup,    184. 
Hard,    182. 
Hot  Fruit,  181. 
Lemon,   183. 
Molasses,   180. 
Pineapple,   183. 
Plain  or  Hot,  180. 
Richelieu,   183. 
Sabayon,    182. 
Wine,    182. 

PUNCHES  AND  SHERBETS,  283. 
Sherbet,  Lemon,   283. 

Apple,  284. 

Boston,  284. 

Cherry,  Peach,  etc.,  284. 

Grape,  284. 

Milk  (Mrs.  Durand),  285 

Orange,    283. 

Pineapple,  283. 

Strawberry,  Raspberry 

and   Currant,   283. 
Grape  Bombe,  285. 
Frapp6,  285. 

Coffee,  285. 

PUNCHES,   286. 

Champagne,    287. 
Creme-de-Menthe  Ice,   288. 
Curacao,  Noyon,  etc.,  287. 
Ginger  Ale  in,   287. 
Grape  Fruit,  286. 


GENERAL  INDEX. 


383 


Mint,  286. 
Roman,  287. 
Sauterne,  287.- 
Tea,   286. 
Tomato,   286. 

SALADS,  191. 

Alligator  Pear,   210. 
American  Cream  Cheese, 

213. 
Asparagus,    206. 

Garnished  with  Eggs, 

206. 

Bird's  Nest,  213. 
Celery,  197. 

Stuffed,   197. 

Celery  and  Walnut,  200. 
Celery  Jelly,  203. 
Cheese,    212. 
Chicken,    197. 

Moulded,   198,   199,  200. 
Chicken  and  Mushroom,  211 
Cold  Slaw,  214. 
Cream  Cheese,  213. 

And  Bar-le-Duc,  213. 
Cucumber  and  Radish,  210. 
Cucumber,   204. 

And   Tomato,    205. 
Dressing,  French,   192. 

Bearnaise  Sauce,  196. 

Chiffonade,   195. 

Cooked   (Miss  Howard), 
193. 

Denver,   195. 

Mayonnaise,  192. 

Roquefort  Cheese,  196. 

Sour  Cream,   194. 

Tartare   Sauce,   194. 

Vinaigrette  Sauce,  195. 

Wine,  194. 
Egg,  211,  212. 
Fish,  207. 

Fruit  Compote,  210. 
Fruit,  served  in  Canta- 
loupe, 208. 

Garnish  with  Curled  Cel- 
ery,  201. 
Grape,  209. 
Grape  Fruit,  205. 
Grape  Fruit  Jelly,   202. 
Italian,   204. 

Lettuce  and  Watercress,  196 
Lobster,   207. 
Mandarin,  210. 
Moulding,    201. 
Neufchatel,    203 
Nut  and  Cucumber,  210. 
Orange,  205. 
Other  Fruit,  209. 
Oyster,  208. 
Pepper,  206. 
Pineapple,  208. 


Pineapple  and  Cucum- 
ber,   200. 

Potato,  207. 

Russian,  205,  206. 

Salmon  and  Cucumber,  211. 

Some  Things  to  Serve  With, 
192. 

String  Bean,  206. 

Sweetbreads  and  Cucum- 
ber, 200. 

To  Marinate,   191. 

To  Prepare  the  Greens,  191. 
Meat  for  Salads,   191. 

To  Prepare  Whole  Toma- 
toes, 203. 

To  Serve  in  Whole  Toma- 
toes, etc.,  202. 

To  Unmould  Jelly,  201. 

Tomato  Jelly,  201. 

Tomatoes    and    Peppers 
Stuffed  with  Cheese,  203 

Truffle,   211. 

Waldorf.  208. 

Water  Lily,  212. 

SANDWICHES,  226. 
Automobile,   227. 
Cheese,  228. 
Club   House,   229. 
Egg,  227. 
Fish,  227. 
Gingerbread,  230. 
Green  Pepper,  227. 
Hot  Cheese,  228. 
Hot  Ham  or  Chicken,  229. 
Lettuce,  226. 
Meat,  226. 
Nut,  228. 
Spanish,   226. 
Sweet,   229. 

SAUCES,  169. 

Allemande,    172. 
Apple,   179. 
Bechamel,    172. 
Bread   (for  Game),  173. 
Brown,   175. 

Mushroom,  176. 

Piquante,    176. 
Caper,  with  Boiled  Mutton, 

169. 

Celery,  171. 
Champagne,  174. 
Cheese,   179. 
Chestnut,   178. 
Cranberry,   178. 
Cucumber,   173. 
Currant  Jelly,   176. 
Curry,   172. 
Drawn    Butter,    169. 
Egg,  170. 
Espagnole,  175. 
Flemish,   177. 
Giblet,    178. 


384 


ROCKY  MOUNTAIN  COOK  BOOK. 


Hollandaise  (for  Fish),  173. 

Horseradish,  173,   174. 

Lobster,   170. 

Maitre  D'Hotel,   175. 

Mint  (for  Lamb),  174. 

Mushroom,  171. 

Mustard   (for  Beef),  174. 

Mustard   (for  Ham),  174. 

Olive  (for  Roast  Duck),  176 

Oyster,   170. 

Piquante,  171. 

Pomade,  176. 

Port   Wine,    178. 

Poulette,  172. 

Robert,    176. 

Shrimp,    170. 

Spanish,    177. 

Tomato,  177. 

White  or  Cream,  170. 

SAUCES  FOR  ICE  CREAM,  296. 
Ginger,  296. 
Hot  Chocolate,   297. 

Coffee,  297. 

Orange,  297. 

Raspberry,   297. 
Maple,  296. 

SHELLED  FISH,  57. 
Clams,   60. 

In  Batter,  61. 
A  la  Touraine,  61. 
Roasted,    61. 
Steamed,    61. 
Clam  Chowder,  61. 
Scallops,  62. 
Crabs,  62. 
Boiled,    62. 
Deviled,   63. 
Soft  Shell,   62. 
Crab  Flakes  in  Tartar 
Sauce,   63. 

Deviled  or  Lobster,  63. 
Deviled  Shrimp,  63. 
Fried  Frog  Legs,   63. 
Oysters  Raw,  57. 
Broiled,    58. 
Cocktail,  59. 
Cooked  in  Shell,  57. 
Creamed,   59. 
Fried,   58. 

In  Shells  or  Ramqutn,  59 
Panned,   59. 
Pigs   in  Blanket,    60. 
Scalloped,  60. 
Served  in  Ice,  57 
Souffle.   66. 


SOUPS,  30. 

Black   Bean,    37. 
Brown  Stock,   33. 
Bouillon,   34. 
Caramel,    31. 
Chicken  Broth,  38. 
Chicken  Gumbo,  38. 
Clear  Stock,  31. 
Clam  Bouillon,  37. 
Consomme,   34. 
Force  Meat  Balls,  33. 
Garnishes,   31. 
General  Rules,  30. 
Julienne,    34. 

Macaroni  or  Vermicelli,  S4. 
Mock  Turtle,   35. 
Mullagatawny,  36. 
Mutton  Broth,  38. 
Ox-Tail,    36. 
Royale   Custard,    32. 
Scotch  Broth,   37 
Tomato,  35. 
Vegetable,    35. 
White,    33. 
White  Stock,  33. 

CREAM  SOUPS,  39. 
Almond,    43. 
Artichoke,  40. 
Asparagus,  43. 
Bermuda,   45. 
Can   Corn,    42. 
Cauliflower,  45 
Chestnut,  44. 
Clam,  42. 
Clam  Chowder,  42 
Green  Corn,   41. 
Green    Pea,    41. 
Mushroom,  44. 

Stock,   44. 
Oyster,   39. 
Peanut,   43. 
Potato,    39. 
Spinach,    45. 
Split  Pea,  40. 
Stock,   46. 
Tomato,  40. 

FRUIT  SOUPS,  47. 
Cherry,    47. 
Currant,    47. 
Gooseberry,  47. 
Orange,    48. 
Peach,  47. 
Pineapple,  47. 
Plum,    47. 
Raspberry,  47. 
Strawberry,    47. 

SUMMER  SOUPS,  47. 


GENERAL  INDEX. 


VHAL,  87. 

Braised  Calf's  Liver,  90. 

Broiled  Liver,  90. 

Calf's  Heart  Roasted,  90. 

Head  with  Brain 

Sauce,  91. 
Cutlets,    88. 

With  Cream,  88. 
Loaf,   89. 
Roast,  87. 
Scalloped,    89. 
Stew,    88. 

Stuffed  Shoulder  of,   87. 
Stuffing,    87. 
Sweetbreads,  91. 

Fried,    92. 

Larded,   92. 

Served  in  Ramquin 

Dishes,   92. 
Tripe,  92. 

Broiled,  93. 

In  Batter,   93. 

VEGETABLES,   141. 
Artichokes,    153. 
Artichokes,    a    la    Milanese, 

163. 

Breaded,    153. 

Souffl6,    153. 
Asparagus,    152. 

Loaf,  152. 
Bean  Loaf,  167. 
Beans,  String,  163. 

Dried  Lima,    163. 

Mexican,   163. 

Shelled,    163. 
Beets,   161. 

Brussels  Sprouts,  152. 
Cabbage,   151. 

Baked  with  Cheese,  151. 
Canned  Corn  Timbale,   165. 
Carrots,    160. 
Cauliflower,  151. 

Italian,  152. 
Celery,    164. 

Boiled,  164. 

Creamed,  164. 
Chestnut  Purge,   159. 
Corn  Mock  Oysters  and 

Fritters,  165. 
Corn  on  the  Ear,  161. 
Corn  Pudding,  165. 
Egg  Plant,    154. 

Stuffed,   154. 
French  Peas,  162. 
Green  Peas,    162. 
Greens,   149. 
Golden  Buck,  168. 


Macaroni,  Spaghetti,  etc., 

166. 

And  Eggs,  167. 

Baked,  and  Celery,   167. 

Baked  with  Cheese,  166. 

Florentine,  167. 

To  Cook,  166. 

With  Tomato  Sauce,  166. 
Onions,  Boiled,  159. 

Fried,   160. 

Roasted,    159. 

Scalloped,  160. 

Stuffed  Spanish,   160. 
Parsnips,   161. 

Fried,   161. 

Peppers    Stuffed   with    Oys- 
ters. 158. 

Stuffed   with    Sweet- 
breads,  158. 
Potatoes,  141. 

A  la  Bechamel,   144. 

Baked   Sweet   or  White, 
148. 

Balls,  145. 

Fried  and   Straws, 
145. 

Broiled,   147. 

Cakes,    143. 

Chips,   146. 

Creamed,   143. 

Delmonico,  144. 

Franconia,   147. 

French  Fried,   146. 

Fried,  147. 

Fritters,  148. 

Hashed  Brown,  146. 

Lyonnaise,   147. 

Mashed,  142. 

Mashed,  Milanese,  145. 

Nests,   146. 

New,  142. 

Old,   142. 

Riced,  142. 

Roses,  143. 

Scalloped,  144. 

Souffle,    143. 

Stuffed,    148,   149. 

Sweet,  Southern  Style, 
149. 

Creole,  149. 
Griddled,    149. 

Union  League,  148. 

Viennese,   144. 

Waldorf,  146. 
Routh  Krouth,  151. 
Salsify  or  Oyster  Plant,  154 
Spaghetti,    167. 


386  ROCKY  MOUNTAIN  COOK  BOOK. 

Spinach,   150.  Scalloped,  155. 

Soufflg,   150.  Souffl6,    157. 

Timbale,  150.  Stewed,   155. 

Squash,  Winter,  164.  Stuffed,    155. 

Baked,  164.  Stuffed  with  Cheese  and 

Summer,  164.  Mushrooms,    156. 

Succotash,  162  With  Celery  Sauce,  157. 

Sweet  Corn  with  Cheese,  165  Walnuts,  157. 

Tomatoes,  Raw,   154.  To  Prepare  Peppers,  etc., 

Baked,   158.  157« 

Broiled,  158.  Turnips,   160. 

Curried,  156.  Stuffed,  161. 


